Pumpkin And Shrimp Risotto
Pumpkin And Shrimp Risotto
Learn how to make our famous Salt Creek Grille Princeton Pumpkin and Shrimp Risotto, right in your own kitchen!
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Servings
4
Ingredients
- 4 cup all-natural chicken broth
- 2 tablespoon extra-virgin olive oil, divided
- 2 medium shallots, finely chopped
- 2 cup arborio rice
- 1 cup sherry wine
- 1 cup pure canned pumpkin
- ½ cup grated parmigiano-reggiano
- ½ teaspoon ground nutmeg
- 1 pound jumbo shrimp, raw (16 to 20 count), shelled and deveined
- pinch of salt
- pinch of ground pepper
- 1 tablespoon chopped fresh parsley, optional
Directions
- Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ½ cup.
- When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, cheese, and nutmeg. Reduce the heat to low.
- Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook until just cooked through, about 2 minutes per side. Season with salt and pepper. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.