Pumpkin Risotto with Shrimp

Ingredients

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

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,...

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