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.
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.
