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!
Visit us often and buy the Simply Natural Gourmet Cookbook!
https://simplynaturalgourmet.com
http://facebook.com/simplynaturalgourmet
http://twitter.com/simplynaturalgo