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Pumpkin and Shrimp Risotto

Roasted pumpkin brings bright colours and a pleasant sweetness to risotto. Pair it with shrimp for a high protein, low calorie dinner.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 28 minutes
Course: Main Course
Cuisine: Western
Keyword: Fish and seafood
Servings: 2

Ingredients

  • 300 g peeled shrimp or about 600g unpeeled
  • 600 g pumpkin
  • 150 g arborio rice
  • 500 ml stock
  • Olive oil, salt, and pepper to taste

Instructions

  • Peel, deseed, and cut pumpkin into chunks. Toss in olive oil, salt, and black pepper.
  • Roast pumpkin in a 200C/400F oven for 30 minutes.
  • Meanwhile, peel and devein the shrimp. Pat dry with paper towels.
  • Sear the shrimp on both sides on high heat, and season to taste.
  • In the same pan, lightly toast the rice. Add stock and bring to a simmer.
  • Stir the rice occasionally, and season. Start testing the rice for doneness after 15 minutes.
  • Once the risotto is done to your liking, plate up and serve.