Roasted Pumpkin Risotto with Shrimp

Roasted Pumpkin Risotto with Shrimp

Roasted Pumpkin Risotto with Shrimp

Roasted Pumpkin Risotto with Shrimp
My Roasted Pumpkin Risotto with Shrimp is a delicious, nutritious and comforting main entrée that is full of savory flavor, protein rich and vitamin and mineral forward! I use carnaroli rice but arborio or calasparra are perfect as well. The pumpkin is roasted with savory shallots, cipollini onion, tomato wedges, a bit of sage and Italian seasoning, then combined with the rice that has been cooked with tomato bruschetta. The shrimp is added to the pumpkin at the end of its roasting time. You can opt out of the shrimp for a vegetarian version of this dish. My Roasted Pumpkin Risotto with Shrimp is quick to prepare and very satisfying! Serve it with a crisp salad and dry white wine! Enjoy!

1 medium organic pie pumpkin, peeled and cubed 

4 organic shallots, peeled and sliced 

3 organic tomatoes, quartered 

1 cipollini onion, peeled and sliced 

A few dried sage leaves, crumbled

1 teaspoon dried Italian seasoning 

Salt and pepper to taste 

1/4 cup extra virgin olive oil

9-10 large raw shrimp, peeled and deveined, thawed

another 1/4 cup extra virgin olive oil

1 cup carnaroli rice, or similar 

another teaspoon dried Italian seasoning 

Dash of red pepper flakes 

1/2 teaspoon salt

Dash of black pepper

1/2 cup white wine

1 jar prepared tomato bruschetta, DeLallo is good

4 cups boiling water

1 bunch organic parsley, roughly chopped 

3/4 cup grated parmesan cheese 

3 tablespoons unsalted butter

Preheat oven to 425 degrees Fahrenheit 

Combine pumpkin, shallots, onions and quartered tomatoes that have been tossed with 1/4 cup olive oil, salt and pepper, sage and Italian seasoning on a baking sheet 

Roast for 25 minutes, shaking pan or flipping vegetables at least once

add the shrimp to the sheet for the lady 5-8 minutes

Toss once then turn off oven

Meanwhile, heat 1/4 cup olive oil to medium high in a chef’s pan

Add the rice, salt, pepper and seasonings

When the rice is pearly add the wine and stir

Add the bruschetta and 1 cup boiling water

Reduce to high simmer

Stir rice occasionally and when liquid is absorbed add an additional cup of boiling water, continue adding water until rice is done

Remove from heat

Now add the pumpkin and shrimp medley to the cooked rice

Stir in the parsley, butter and cheese

Add additional boiling water, stir again 

Let rest for 5-8 minutes

Serve risotto in bowls 

Add a side of crisp salad and a glass of dry wine, Enjoy!

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