Pumpkin and Prawn Risotto
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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.
20 October, 2017
ingredients
Olive oil
1 tbsp
Butter
3 tbsp
Onion
2, finely chopped
Garlic
1 clove, finely chopped
Pumpkin
200 g, flesh, chopped
Rice vinegar
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
Preparation
How to make Pumpkin and Prawn Risotto
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.
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