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
655
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups all-natural chicken broth
  • 2 Tablespoons extra-virgin olive oil, divided
  • 2 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
14g
20%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
8mg
3%
Carbohydrate, by difference
117g
90%
Protein
14g
30%
Vitamin A, RAE
430µg
61%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
70µg
78%
Calcium, Ca
40mg
4%
Choline, total
8mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
35µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
138mg
43%
Manganese, Mn
5mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
357mg
51%
Sodium, Na
1368mg
91%
Water
374g
14%
Zinc, Zn
2mg
25%

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.