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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.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups vegetable or seafood stock, kept warm
  • 1 cup pumpkin purée (homemade or canned, unsweetened)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 pound raw shrimp, peeled and deveined
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 2 tablespoons fresh parsley, chopped
  • Optional: roasted pumpkin cubes for garnish

Instructions

  1. In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  2. Stir in garlic and Arborio rice, toasting the rice for 2 minutes until slightly translucent around the edges.
  3. Pour in the white wine and stir continuously until fully absorbed.
  4. 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.
  5. After 10 minutes, stir in the pumpkin purée, nutmeg, salt, and black pepper. Continue stirring and adding stock as needed.
  6. With 5 minutes remaining, gently fold in the shrimp. Cook until shrimp turn pink and are just cooked through.
  7. Remove from heat, stir in Parmesan cheese and butter for creaminess. Adjust seasoning if necessary.
  8. 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

Find it online: https://yumfoodusa.com/pumpkin-and-shrimp-risotto/