Pumpkin and Shrimp Risotto

Pumpkin and Shrimp Risotto
Contributor
Pumpkin and Shrimp Risotto

Salt Creek Grille

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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4
Servings
708
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Cups  all-natural chicken broth
  • 2  Tablespoons  extra-virgin olive oil, divided
  • medium shallots, finely chopped
  • 2  Cups  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.

Nutritional Facts

Total Fat
15g
21%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
123g
95%
Protein
14g
30%
Vitamin A, RAE
238µg
34%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
70µg
78%
Calcium, Ca
50mg
5%
Choline, total
5mg
1%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Folate, total
32µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
162mg
51%
Manganese, Mn
3mg
100%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
417mg
60%
Selenium, Se
1µg
2%
Sodium, Na
983mg
66%
Water
364g
13%
Zinc, Zn
3mg
38%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.