Pumpkin and Shrimp Risotto is a rich, comforting dish that perfectly blends the warm, earthy flavors of autumn with the elegance of seafood. This creamy risotto is made with roasted pumpkin purée, tender shrimp, and a delicate balance of white wine, Parmesan, and herbs. Ideal for cozy dinners or special occasions, it brings both comfort and sophistication to your table.

Why You’ll Love This Recipe

This risotto captures the essence of fall with its creamy pumpkin base and aromatic seasoning, while the shrimp add a satisfying, protein-rich contrast. The result is a dish that feels gourmet yet remains simple to prepare. The texture is silky and indulgent, but the preparation requires no special equipment—just a bit of stirring and patience. It’s naturally gluten-free, perfect for entertaining, or enjoying as a midweek indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

olive oil
small onion, finely chopped
garlic cloves, minced
Arborio rice
dry white wine
vegetable or seafood stock, kept warm
pumpkin purée (homemade or canned, unsweetened)
ground nutmeg
salt
black pepper
raw shrimp, peeled and deveined
grated Parmesan cheese
butter
fresh parsley, chopped
optional: roasted pumpkin cubes for garnish

Directions

In a large skillet or saucepan, heat olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until translucent.
Stir in garlic and Arborio rice. Toast the rice for about 2 minutes until slightly translucent around the edges.
Pour in white wine and stir constantly until the liquid is absorbed.
Begin adding warm stock, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue this process for 18–20 minutes.
After about 10 minutes of cooking, stir in the pumpkin purée, ground nutmeg, salt, and pepper. Keep stirring and gradually adding more stock as needed.
With 5 minutes left, gently fold in the shrimp. Cook until they turn pink and are just cooked through.
Remove from heat. Stir in Parmesan cheese and butter for added creaminess. Adjust seasoning to taste.
Serve hot, garnished with chopped parsley and optional roasted pumpkin cubes.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 430 kcal per serving

Variations

Cheese Options: Substitute Parmesan with Pecorino Romano or Grana Padano for a slightly different flavor profile.
Seafood Swap: Replace shrimp with scallops or lobster for an upscale version.
Vegetarian Version: Omit the shrimp and add mushrooms or roasted butternut squash for a hearty vegetarian risotto.
Spice It Up: Add a pinch of red pepper flakes for a subtle kick.
Creamier Texture: Stir in a splash of cream or a dollop of mascarpone before serving.
Wine-Free Option: Use a splash of lemon juice or more stock instead of wine.
Herb Variations: Use sage or thyme instead of parsley for a more autumnal touch.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the texture. Avoid overcooking the shrimp during reheating.
Freezing: Not recommended, as risotto tends to lose its creamy consistency after freezing and thawing.

FAQs

What type of rice is best for risotto?

Arborio rice is ideal due to its high starch content, which creates a creamy texture. Carnaroli or Vialone Nano can also be used.

Can I use canned pumpkin purée?

Yes, canned unsweetened pumpkin purée works perfectly in this recipe. Avoid using pumpkin pie filling.

Is this recipe gluten-free?

Yes, this risotto is naturally gluten-free, provided that the stock and wine used are also gluten-free.

How do I know when the shrimp are cooked?

Shrimp are done when they turn pink and opaque. This usually takes about 3–5 minutes depending on size.

Can I use pre-cooked shrimp?

It’s best to use raw shrimp, as pre-cooked shrimp can become rubbery when reheated in the risotto.

Can I make this ahead of time?

Risotto is best served fresh. However, you can prepare the base up to the point before adding shrimp and finish it later.

What wine pairs well with this dish?

A dry white wine such as Pinot Grigio or Sauvignon Blanc pairs well both in cooking and alongside the finished dish.

Can I add more vegetables?

Yes, diced zucchini, spinach, or roasted mushrooms can be added for extra flavor and nutrition.

How do I make the risotto extra creamy?

Stir consistently and finish with butter and Parmesan. For even more richness, add a splash of cream or a dollop of mascarpone.

What can I use instead of white wine?

You can substitute with a splash of lemon juice or additional warm stock for a non-alcoholic version.

Conclusion

Pumpkin and Shrimp Risotto is an elegant yet comforting meal that’s perfect for the cooler months. With its creamy texture, delicate shrimp, and warm seasonal spices, it strikes a balance between cozy and refined. Whether you’re serving it for a dinner party or a quiet evening at home, this dish is sure to impress with minimal effort and maximum flavor.

Pumpkin and Shrimp Risotto

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A creamy, autumn-inspired risotto featuring roasted pumpkin purée, tender shrimp, white wine, and Parmesan cheese. This cozy dish blends seasonal flavors into a rich, comforting meal perfect for fall evenings.

Author: Mari
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian-Inspired
Diet: Gluten Free

Instructions

In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
Stir in garlic and Arborio rice, toasting the rice for 2 minutes until slightly translucent around the edges.
Pour in the white wine and stir continuously until fully absorbed.
Begin adding warm stock, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. This process will take about 18-20 minutes.
After 10 minutes, stir in the pumpkin purée, nutmeg, salt, and black pepper. Continue stirring and adding stock as needed.
With 5 minutes remaining, gently fold in the shrimp. Cook until shrimp turn pink and are just cooked through.
Remove from heat, stir in Parmesan cheese and butter for creaminess. Adjust seasoning if necessary.
Serve hot, garnished with parsley and optional roasted pumpkin cubes for texture and color.

Notes

Use seafood stock for deeper flavor, or vegetable stock for a lighter, vegetarian-friendly base (if omitting shrimp).
Ensure the shrimp are not overcooked by adding them near the end of cooking.
Homemade pumpkin purée adds extra richness, but canned works well too.
Risotto is best served immediately, but leftovers can be stored and reheated with a splash of broth.

Nutrition

Serving Size: 1 bowl
Calories: 430 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 140 mg