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🍽️ Creamy Risotto with Pumpkin and Shrimp

463 kcal · 30 min · 4 servings

Ingredients

• 350 g pumpkin flesh (e.g. butternut squash)
• 1 shallot
• 1 clove of garlic
• 2 tbsp olive oil
• 250 g risotto rice
• 200 ml dry white wine
• 800 ml vegetable broth
• 400 g cooked large shrimp (peeled and deveined, ready to cook)
• 2 tbsp freshly chopped parsley
• 4 tbsp freshly grated Parmesan
• salt
• pepper (from the mill)
• lemon juice

Instructions

1. 1. Cut the pumpkin flesh into small, bite-sized cubes.
2. 2. Peel the shallot and the garlic and chop both ingredients finely.
3. 3. Heat 2 tablespoons of oil in a pot and sauté the shallot and garlic until translucent.
4. 4. Add the pumpkin cubes and the rice to the pot and sauté them briefly.
5. 5. Deglaze the mixture with the wine while stirring.
6. 6. Let the rice absorb the wine completely while stirring constantly.
7. 7. Pour in enough broth to just cover the ingredients.
8. 8. Let the broth absorb while stirring.
9. 9. Repeat adding broth and letting it absorb until the broth is used up and the rice is cooked.
10. 10. Wash the shrimp and pat them dry with a kitchen towel.
11. 11. Mix the shrimp, parsley, and Parmesan into the finished risotto.
12. 12. Season the risotto with salt, pepper, and a splash of lemon juice.
13. 13. Serve the dish in pre-warmed plates.

Nutrition per serving

• kcal: 463
• Protein: 28 g · Fett/Fat: 10 g · Carbs: 55 g