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🍽️ Creamy Pumpkin Risotto with Shrimp

519 kcal · 30 min · 4 servings

Creamy Pumpkin Risotto with Shrimp Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the shrimp thaw overnight in the refrigerator.
  2. 2. Cut the parmesan into rough chunks.
  3. 3. Place the parmesan chunks into the mixing container.
  4. 4. Grind the cheese for 10 seconds on speed 10.
  5. 5. Transfer the ground parmesan into a bowl and set it aside.
  6. 6. Halve the onion and remove the skin.
  7. 7. Peel the garlic.
  8. 8. Wash the pumpkin and remove the core.
  9. 9. Cut the pumpkin into rough pieces.
  10. 10. Add the onion and garlic to the mixing container.
  11. 11. Chop the onion and garlic for 4 seconds on speed 8.
  12. 12. Push the ingredients down with a spatula.
  13. 13. Add the pumpkin pieces.
  14. 14. Chop everything for 6 seconds on speed 8.
  15. 15. Push the mixture down again with the spatula.
  16. 16. Add 20 grams of butter.
  17. 17. Fry the mixture for 4 minutes on the sauté setting.
  18. 18. Add the rice.
  19. 19. Steam the rice for 4 minutes at 100 degrees on speed 1.
  20. 20. Pour in hot vegetable broth.
  21. 21. Cook the risotto for 15 minutes at 100 degrees on speed 1 in reverse gear.
  22. 22. Wash the shrimp shortly before the cooking time ends.
  23. 23. Pat the shrimp dry.
  24. 24. Wash the thyme and shake it dry.
  25. 25. Halve the lemon.
  26. 26. Squeeze the lemon juice.
  27. 27. Heat olive oil in a frying pan on high heat.
  28. 28. Fry the shrimp and thyme for about 4 minutes.
  29. 29. Season the shrimp with lemon juice, salt, and pepper.
  30. 30. After the cooking time ends, add 20 grams of butter.
  31. 31. Add the previously ground parmesan.
  32. 32. Season the risotto with salt, pepper, and lemon juice.
  33. 33. Mix everything for 1 minute on speed 1 in reverse gear.
  34. 34. Plate the pumpkin risotto with the shrimp.
  35. 35. Serve the dish and enjoy your meal!

Nutrition per serving