Pumpkin and Prawn Risotto
PUMPKIN AND PRAWN RISOTTO
Pumpkin and Prawn risotto recipe is a creamy dish perfect to heat up a cold autumn day: learn how to make a delicious risotto with these ingredients.
- Olive oil - 1 tbsp
- Butter - 3 tbsp
- Onion - 2, finely chopped
- Garlic - 1 clove, finely chopped
- Pumpkin - 200 g, flesh, chopped
- Rice - 200 g, for risotto
- Bay - 1 leaf
- Lemon - 1 rind grated
- White wine - 80 ml, dry
- Vegetable stock - 700 ml, hot
- Prawns - 150 g (shrimp), chopped
- Parmesan - 50 g, grated
- Parsley - 1 tbsp chopped
- Preparation time15 m
- Cooking time20 m
- Recipe categoryFirst course
- Recipe yield - 1
HOW TO MAKE PUMPKIN AND PRAWN RISOTTO
Heat the oil and 1 tablespoon butter in a wide shallow pan.
Cook the onions and garlic until soft, then add the pumpkin and rice and cook, stirring until the rice is translucent.
Add the bay leaf and lemon rind.
Pour in half the wine and cook until absorbed.
Repeat the procedure with the remaining wine and stock, adding a ladleful at a time and cooking until absorbed before adding more.
Continue until all the stock is used and the rice is cooked, but still with a slight bite.
About 5 minutes before the end of cooking, stir in the prawns.
Remove the bay leaf and lemon rind.
Add the cheese, parsley and remaining butter and season to taste with salt and pepper.