Pumpkin Risotto with Shrimp

Pumpkin Risotto with Shrimp
Photo by J. Savage Gibson

Ingredients

  • Beurre Blanc Sauce
  • 1 tablespoon butter or margarine
  • 1 pound Arborio rice
  • 1 (3-ounce) package refrigerated shredded Parmesan cheese
  • 1 ½ pounds shiitake mushrooms
  • 1 (2-ounce) package fish bouillon cubes
  • 2 quarts boiling water
  • + 8 more ingredients
    • ½ cup butter or margarine, softened
    • 6 shallots, chopped
    • 24 unpeeled, large fresh shrimp
    • 1 pound unpeeled, medium-size fresh shrimp
    • 6 baby pumpkins*
    • 1 tablespoon fresh thyme leaves
    • 6 garlic cloves, chopped
    • Garnishes: fresh dill sprigs, whole shiitake mushrooms

Cook baby pumpkins in 1/2 inch boiling water in a Dutch oven, covered, 20 minutes or until tender; drain. Cut off and reserve tops. Peel pumpkins, and cut in half. Discard seeds. Mash pulp, and set aside 1 1/4 cups, reserving remainder for another use. Peel large shrimp, leaving tails on; devein,...

View full recipe at My Recipes

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network