Risotto with Pumpkin and Shrimp

Ingredients

• 350 g pumpkin flesh (e.g., muskmelon pumpkin)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 250 g Arborio rice
• 200 ml dry white wine
• 800 ml vegetable broth
• 400 g cooked jumbo shrimp (pre‑shucked and deveined)
• 2 tbsp freshly chopped parsley
• 4 tbsp freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• Lemon juice

Instructions

1. 1.

   Cut the pumpkin flesh into small, bite‑size cubes. Peel and finely chop the shallot and garlic, then sauté in a pot with 2 tbsp hot oil until translucent. Add the pumpkin cubes and rice, stir briefly, and deglaze with wine. Stir until absorbed, then add enough broth to just cover everything. Repeat stirring and adding broth until the liquid is used up and the rice is cooked.

2. 2.

   Wash the shrimp, pat dry, and fold into the risotto along with parsley and parmesan. Season with salt, pepper, and a splash of lemon juice. Serve in pre‑heated plates.