Pumpkin and Shrimp Risotto

• chicken broth↗4 cups
• extra-virgin olive oil↗2 tablespoons

  divided

• shallots↗2

  finely chopped

• arborio rice↗2 cups
• sherry wine↗1 cup
• canned pumpkin↗1 cup
• parmigiano-reggiano cheese↗1⁄2 cup

  grated

• ground nutmeg↗1⁄2 teaspoon
• jumbo shrimp, raw shelled deveined↗1 lb
• salt↗1 pinch
• ground pepper↗1 pinch
• chopped fresh parsley1 tablespoon

  (optional)

Step-by-step instructions

1. 1

   Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot.

2. 2

   Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.

3. 3

   Add the shallots and cook, stirring frequently, until translucent (about 5 minutes).

4. 4

   Add the rice and stir well to coat.

5. 5

   Add the wine and stir until the liquid is absorbed.

6. 6

   Start to add the chicken broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next 1/2 cup.

7. 7

   When all the broth has been added and absorbed (about 20 minutes), stir in the pumpkin, cheese and nutmeg. Reduce the heat to low.

8. 8

   Heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat.

9. 9

   Add the shrimp and cook until just cooked through (about 2 minutes per side). Season with salt and pepper.

10. 10

    Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.