Pumpkin Sage Risotto with Shrimp

Happy National Pumpkin Day. To celebrate, let’s enjoy this Pumpkin Sage Risotto with Shrimp recipe. After all, what better way to celebrate the season than to cook with pumpkin? I absolutely love Pumpkin Sage Risotto because it’s loaded with flavour and has an elegance with its orange vibrancy and fall seasonality.

Visited a pumpkin patch to celebrate the fall season and prepare for halloween carving

If you have not purchased canned Pure Pumpkin, you are missing out on a nutritious, veggie-loaded ingredient high in vitamin A, vitamin C, folate and potassium. You can also open a can and freeze leftover portions in freezer bag. After making Pumpkin Chocolate Chip muffins, I just put 1 cup portion into a freezer bag. Incidentally, pure pumpkin can last in the freezer for about three months. Additionally, you could make a Pumpkin Chilli or a Butternut Squash and Pumpkin Soup if you are looking for more ways to cook with pumpkin!

Ingredients on display for the Pumpkin Sage Risotto

This Pumpkin Sage Risotto recipe is versatile to use the veggies you have on hand. For example, I used frozen peas originally and then didn’t have any more on hand the second time I made it so I used mushrooms. Be use to check out more risotto recipes on the Dietetic Directions website.

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• Prep time:20 minutes
• Cook time:40 minutes
• Serving:8

Ingredients:

• 6 cups of vegetable or chicken stock
• 2 Tbsp olive oil
• 1.5 cups of Arborio rice
• 4 cloves of garlic, minced
• 1/2 medium onion, chopped
• ¾ cup celery, chopped (I chop in advance and freeze)
• 1 orange bell pepper, chopped
• 1 cup mushrooms, diced
• ½ cup white wine
• 2 cups frozen shrimp
• 1 cup pure pumpkin
• 4 leaves of fresh sage or substitute 1 tsp dried oregano
• ½ cup parmesan cheese

Pumpkin Sage Risotto Directions:

1. Bring 6 cups of stock to boil in a pan, then reduce heat and simmer on low heat.
2. Heat oil in a deep pan then add rice and cook on low heat stirring constantly until rice grains are translucent and coated in oil (2-3 minutes).
3. Add garlic, onion, celery, peppers to the rice and stir for 3-4 minutes.
4. Pour white wine to vegetables and rice.
5. Add fresh sage or dried oregano.
6. Gradually add vegetable stock, ONE ladleful at a time.
7. Stir gradually and add another ladleful when the liquid becomes absorbed. Cook for around 20 minutes, medium heat until all liquid is absorbed & creamy.
8. Add pure pumpkin five minutes before the end of cooking and stir to combine ingredients.
9. Remove risotto from heat and stir in half of the parmesan cheese. Allow to sit for about five minutes.
10. In a small fry pan, heat oil and add garlic to sauté for about a minute. Add shrimp and toss to cook. Sprinkle a little salt and use as a risotto topper.
11. Finally, transfer to serving plates, add remaining cheese and garnish with Italian parsley.

Pumpkin Sage Risotto with Shrimp

Yield: 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Enjoy pumpkin season with this savoury Pumpkin Sage Risotto.

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Ingredients

• 6 cups of vegetable or chicken stock
• 2 Tbsp olive oil
• 1.5 cups of Arborio rice
• 4 cloves of garlic, minced
• 1/2 medium onion, chopped
• ¾ cup celery, chopped (I chop in advance and freeze)
• 1 orange bell pepper, chopped
• 1 cup mushrooms, sliced
• ½ cup white wine
• 2 cups frozen shrimp
• 1 cup pure pumpkin
• 4 leaves of fresh sage or substitute 1 tsp dried oregano
• ½ cup parmesan cheese

Instructions

1. Bring 6 cups of stock to boil in a pan, then reduce heat and simmer on low heat.
2. Heat oil in a deep pan then add rice and cook on low heat stirring constantly until rice grains are translucent and coated in oil (2-3 minutes).
3. Add garlic, onion, celery, peppers to the rice and stir for 3-4 minutes.
4. Add white wine to vegetables and rice.
5. Add fresh sage or dried oregano.
6. Gradually add vegetable stock, ONE ladleful at a time.
7. Stir gradually and add another ladleful when the liquid becomes absorbed. Cook for around 20 minutes, medium heat until all liquid is absorbed & creamy.
8. Add pure pumpkin five minutes before the end of cooking and stir to combine ingredients.
9. Remove risotto from heat and stir in half of the parmesan cheese. Allow to sit for about five minutes.
10. In a small fry pan, heat oil and add garlic to sauté for about a minute. Add shrimp and toss to cook for a couple minutes. Sprinkle a little salt and use as topper for risotto.
11. Transfer risotto to serving plates, add remaining cheese and garnish with Italian parsley.