Rices

Shrimp and pumpkin risotto

To make this recipe for four people, you’ll need: 1 box of vannamei shrimp 800g Grand Krust, 300g arborio rice, 200g pumpkin, 200ml white wine, 1 litre water, 1 clove of garlic, salt, olive oil and parsley.

30 min
4 persons
Difficulty Medium

Ingredients of the recipe

1 box of vannamei shrimp 800 g Grand Krust
300 g arborio rice
200 g pumpkin
200 ml white wine
1 l water
1 clove of garlic
salt
olive oil
parsley

Our star product

Nutritional information

Energy Kcal
Proteins g
Carbohydrates g
Fats g

Step by Step of Recipe

Step 1

Peel the shrimp and lightly sauté the heads in a pot with a lug of oil.

Next, add water and let it cook for 15 minutes.

Step 2

While the shrimp heads are cooking, put some oil in a pot. When it’s hot, sear the shrimp tails, then set them aside.

Step 3

In the same pot, gently fry some finely chopped garlic.

Step 4

When the garlic is golden, add rice and fry.

Step 5

When the rice becomes translucent, add the chopped pumpkin and the wine.

Step 6

While the alcohol evaporates, strain the stock from the shrimp heads.

Step 7

Season the rice to taste and add the stock so that it’s absorbed by the rice. Be sure to stir constantly so that the starch gives the risotto a creamy texture.