Pumpkin And Shrimp Risotto Recipes

Steps:

• Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot.
• Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
• Add the shallots and cook, stirring frequently, until translucent (about 5 minutes).
• Add the rice and stir well to coat.
• Add the wine and stir until the liquid is absorbed.
• Start to add the chicken broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next 1/2 cup.
• When all the broth has been added and absorbed (about 20 minutes), stir in the pumpkin, cheese and nutmeg. Reduce the heat to low.
• Heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat.
• Add the shrimp and cook until just cooked through (about 2 minutes per side). Season with salt and pepper.
• Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.

Steps:

• Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan.
• In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
• Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes.
• About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.

Steps:

• In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
• Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
• Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
• Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.

Steps:

• Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
• Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
• Strain stock and discard shells. Keep warm on low heat.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
• Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
• Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

Steps:

• Heat the oven until it has reached 200 degrees (Celsius).
• Dice the pumpkin and place in the oven in a roasting dish. Roast until soft (but still holding its shape - it will need to be stirred into the risotto so you don't want it to turn to mush). This should take around 25-30 minutes.
• Gently heat the chicken stock, wine, saffron strands and bay leaf in a saucepan until simmering.
• In a large frypan heat the butter until melted and slightly bubbling. Add the garlic, onion and lemon zest and cook over a medium heat until the onion is soft and translucent. Don't allow it to burn.
• Add the rice and stir to coat it in the mixture already in the pan for about 2 minutes.
• Add the stock/wine mixture one ladleful at a time. Stir constantly and add more of the stock as the rice soaks it up. Keep doing this until the rice is cooked and the stock has been used.
• Add the roast pumpkin and lemon juice, and stir until combined.
• Then, add the chopped basil and stir through until just wilted.
• Finally, top with ground black pepper and the grated parmesan and serve with crusty french bread (and maybe a salad).

Steps:

• Put stock in a medium saucepan and keep hot over low heat.
• Melt 2 tablespoons butter in a large saucepan. Add garlic and onion and cook 3 minutes over medium-high heat.
• Add the rice and stir to coat with butter. Cook, stirring constantly with a wooden spoon, for 3 minutes. Add the wine and cook, stirring, until evaporated.
• Add enough hot stock to cover the rice. Stir constantly until most of the liquid has evaporated. Repeat until the risotto is creamy and tender, about 20 minutes. About 3 minutes before the risotto is finished cooking, stir in the shrimp and radicchio.
• Remove from heat. Stir in remaining tablespoon of butter, salt and pepper. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
• Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
• Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
• Bake in the preheated oven for 30 minutes.

Steps:

• Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
• Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
• Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
• Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.