Sorry, you need to enable JavaScript to visit this website.

Pumpkin and Prawn Risotto

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
35MIN
Cuisine

Ingredients

Olive oil: 1 tbsp

Butter: 3 tbsp

Onion: 2, finely chopped

Garlic: 1 clove, finely chopped

Pumpkin: 200 g, flesh, chopped

Arborio Rice: 200 g, for risotto

Bay: 1 leaf

Lemons: 1 rind grated

White wine: 80 ml, dry

Vegetable stock: 700 ml, hot

Prawns: 150 g (shrimp), chopped

Parmesan cheese: 50 g, grated

Parsley: 1 tbsp chopped

Salt

Pepper

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.

Method
01.

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.

02.

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.

03.

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.

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers