* 300g peeled shrimp (or about 600g unpeeled) * 600g pumpkin * 150g arborio rice * 500ml stock * Olive oil, salt and pepper to taste
**Instructions**
1. Peel, deseed, and cut pumpkin into chunks. Toss in olive oil, salt, and black pepper. 2. Roast pumpkin in a 200C/400F oven for 30 minutes. 3. Meanwhile, peel and devein the shrimp. Pat dry with paper towels. 4. Sear the shrimp on both sides on high heat, and season to taste. 5. In the same pan, lightly toast the rice. Add stock and bring to a simmer. 6. Stir the rice occasionally, and season. Start testing the rice for doneness after 15 minutes. 7. Once the risotto is done to your liking, plate up and serve.
1 Comment
Roasted pumpkin brings bright colours and a pleasant sweetness to risotto. Pair it with shrimp for a high protein, low calorie dinner.
Full recipe: [https://servedwithrice.com/pumpkin-shrimp-risotto/](https://servedwithrice.com/pumpkin-shrimp-risotto/)
**Ingredients (served 2)**
* 300g peeled shrimp (or about 600g unpeeled)
* 600g pumpkin
* 150g arborio rice
* 500ml stock
* Olive oil, salt and pepper to taste
**Instructions**
1. Peel, deseed, and cut pumpkin into chunks. Toss in olive oil, salt, and black pepper.
2. Roast pumpkin in a 200C/400F oven for 30 minutes.
3. Meanwhile, peel and devein the shrimp. Pat dry with paper towels.
4. Sear the shrimp on both sides on high heat, and season to taste.
5. In the same pan, lightly toast the rice. Add stock and bring to a simmer.
6. Stir the rice occasionally, and season. Start testing the rice for doneness after 15 minutes.
7. Once the risotto is done to your liking, plate up and serve.
Cheers!