Pumpkin Risotto with Shrimp

Categories: Casseroles- One Dish Meals- Stir Fry

Ingredients

• 6 baby pumpkins*
• 24 unpeeled, large fresh shrimp
• 1 lb. unpeeled, medium-size fresh shrimp
• 1 1/2 lb. shiitake mushrooms
• 1 (2 oz.) pkg. fish bouillon cubes
• 2 quarts boiling water
• 1/2 cup butter or margarine, softened
• 6 shallots, chopped
• 6 garlic cloves, chopped
• 1 lb. Arborio rice
• 1 (3 oz.) pkg. refrigerated shredded Parmesan cheese
• 1 Tbsp. fresh thyme leaves
• 1 Tbsp. butter or margarine
• Beurre Blanc Sauce:
• 1/4 cup dry white wine
• 3 small shallots, chopped
• 1 bay leaf
• 1/4 cup butter or margarine, softened
• 1 Tbsp. lemon juice
• 2 tsp. chopped fresh dill
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Garnishes: fresh dill sprigs, whole shiitake mushrooms

Directions

1. 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 pumpkin, and set aside 1 1/4 cups, reserving remainder or another use.
2. Peel large shrimp, leaving tails on; devein, if desired, and set aside.
3. Discard mushroom stems; thinly slice caps.
4. Stir together fish bouillon cubes and 2 quarts boiling water until bouillon dissolves.
5. Melt 1/2 cup butter in a Dutch oven over medium heat; add shallots, garlic, and rice, and saute until shallots are tender.
6. Add 1 cup hot fish broth; cook stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth, 1 cup at a time. (Cooking time is 35 to 40 minutes.)
7. Add 1 cup mashed pumpkin (reserve remaining 1/4 cup pumpkin for Beurre Blanc Sauce), medium shrimp, sliced mushrooms, Parmesan cheese, and thyme; cook, stirring constantly, 8 to 10 minutes or just until shrimp turn pink.
8. Melt 1 Tbsp. butter in a large skillet; add large shrimp, and saute 2 to 4 minutes or just until shrimp turn pink. Spoon pumpkin risotto

9. onto serving plates, and drizzle evenly with Beurre Blanc Sauce. Arrange large shrimp around risotto, and top with reserved pumpkin tops. Garnish, if desired.

10. Beurre Blanc Sauce:

11. Bring first 3 ingredients to a boil in a large saucepan; reduce heat, and simmer until reduced by half. Remove and discard bay leaf. Stir in mashed pumpkin.
12. Process white wine mixture in a blender until smooth, stopping to scrape down sides. Return mixture to saucepan, and whisk in whipping cream. Cook sauce over medium heat, whisking occasionally, 5 minutes.
13. Whisk in butter and remaining ingredients.

14. makes 3 cups

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