Creamy Pumpkin Risotto with Bay Shrimp


Serves 2


1/2 lb Bay Shrimp
1 cup arborio rice
1 Tbsp. butter
4 cups stock of choice (fish, chicken, or vegetable)
½ cup onion, small dices
1 clove garlic, minced
1/3 cup pure pumpkin puree
1/8 tsp nutmeg
1 cup Parmesan cheese, shredded
1/4 cup frozen peas
2 Tbsp. parsley, chopped
salt & black pepper


Bring stock to a low simmer on the stove and keep it on low heat throughout the recipe.

In a medium-size non-stick skillet over low to medium heat add butter, onions, and garlic.  Stir for about 1-2 minutes and then add the arborio rice.  Sauté rice for about 2 minutes and then add in 1 cup of stock, salt, and black pepper. Once the liquid is nearly gone, add another cup of stock. Stir and wait for the stock to be absorbed.  Add your last cup of stock and the frozen peas.

Once the rice is fully cooked and most of the stock is absorbed, add Bay Shrimp, pumpkin puree, parmesan cheese, and nutmeg.  Stir for about 2-3 minutes and then plate your dish.  Garnish with chopped parsley and serve hot.