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.
Ingredients
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
Nutritional information
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
Step by 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.
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.
3 
In the same pot, gently fry some finely chopped garlic.
4 
When the garlic is golden, add rice and fry.
5 
When the rice becomes translucent, add the chopped pumpkin and the wine.
6 
While the alcohol evaporates, strain the stock from the shrimp heads.
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.
8 
After 18 minutes, the rice should be al dente. It’s time to add the shrimp tails and chopped parsley.
9 
Stir and serve. Enjoy!
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