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.
FOR 4 PEOPLE
- 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
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
You'll need to
Raw vannemei shrimp Spectrum The Wild TasteStep by Step
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.
While the shrimp heads are cooking, put some oil in a pot. When it’s hot, sear the shrimp tails, then set them aside.
In the same pot, gently fry some finely chopped garlic.
When the garlic is golden, add rice and fry.
When the rice becomes translucent, add the chopped pumpkin and the wine.
While the alcohol evaporates, strain the stock from the shrimp heads.
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.
After 18 minutes, the rice should be al dente. It’s time to add the shrimp tails and chopped parsley.
Stir and serve. Enjoy!
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