Pumpkin risotto with mushrooms and prawns
very easy
50 mins
50 mins
Ingredients
- 16 (approx. 380 g) frozen raw shrimps, headless in shell
- 400 g Hokkaido Pumpkin,
- 5 TABLESPOONS Oil,
- 1 Onion
- 2 Garlic cloves
- 20 g Butter,
- 300 g Risotto Rice
- 125 ml dry white wine
- 850 ml hot vegetable stock
- 250 g Mushrooms
- 8 Stem(s) fresh sage
- 50 g grated parmesan
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Lemon juice
Directions
- 1
Defrost the shrimps in a sieve for about 1 hour. Remove the seeds from the pumpkin, dice roughly and mix with 1 tbsp. oil, place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 20-25 minutes (do not brown, otherwise cover)
- 2
Peel and finely dice the onion and garlic. Heat butter in a pan and fry onion and garlic over low heat until translucent. Add rice and sauté briefly. Season with pepper. Gradually add 750 ml broth and wine, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes
- 3
Clean, halve or slice the mushrooms. Wash the shrimps, peel them down to the tail fins and remove the intestines. Wash sage and dab dry
- 4
Puree soft pumpkin pieces and 100 ml broth. Stir the pumpkin puree and parmesan into the risotto, season with salt and pepper and leave covered on the switched off stove
- 5
Heat 2 tablespoons of oil in a frying pan and fry the mushrooms briefly while turning. Season with salt and pepper and place in a bowl. Cut the remaining clove of garlic into slices. Put 2 tbsp. oil in a hot pan and fry the prawns with the garlic for approx. 4 minutes, turning. Finally add sage and fry briefly. Season shrimps with salt, pepper and lemon juice. Arrange pumpkin risotto on deep plates. Arrange mushrooms, prawns and sage on top
- 6
Waiting time approx. 30 minutes
Nutrition Facts
630 kcal
74 g
22 g
28 g
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