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Recipe: Shrimp and Pumpkin Risotto

Shrimp & Pumpkin RisottoNumber of Servings:  6

1 (32 oz.) carton all-natural chicken broth (4 C) 
2 T extra virgin olive oil, divided 
1 medium onion, finely chopped (about 1 C) 
2 C Arborio rice (risotto) 
1 C white wine or apple juice 
1 C canned pure pumpkin 
1/2 t ground nutmeg 
1/2 C grated Parmesan cheese 
1 lb. jumbo shrimp, raw (16 to 20 count), shelled and de-veined 
Salt and freshly ground pepper 
1 T chopped fresh parsley, optional 
Pour chicken broth into a saucepan and bring to a simmer. Adjust heat to keep broth hot. Heat 1 T of olive oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add rice and stir well to coat. Add wine and stir until liquid is absorbed. Add chicken broth, about ½ cup at a time, stirring frequently. Allow broth to be absorbed into rice before adding next ½ cup. When all broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, nutmeg, and Parmesan cheese. Reduce heat to low. Meanwhile, heat remaining 1 T of oil in a large nonstick skillet or wok over high heat. Add shrimp and cook about 2 minute per side or until just cooked through. Season with salt and pepper to taste. Divide risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with parsley as desired. 
Nutrition Information
450 calories, 9g fat (2g saturated, 0.4g omega-3), 680mg sodium, 59g carbohydrate, 5g fiber, 28g protein, 130% vitamin A, 10% vitamin C, 15% calcium, 20% iron
Recipe Courtesy of:  The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD


Shrimp, the number one consumed seafood in America, lends a most elegant flair to holiday meals.  The traditional holiday favorites of turkey and beef tenderloin are being joined by delicate and delicious, elegant shrimp.  It’s not the holidays without cakes and cookies, Menorahs and mistletoe, parades and parties, Santa and… SHRIMP!
From spreads to au gratins, shrimp is one of the most versatile and special items to grace your holiday table.  Its elegance is outshined only by its nutritional value, an added bonus when other holiday favorites pack on the pounds.  A serving size of three ounces of shrimp delivers nearly 20 grams of protein and a healthy dose of B vitamins, iron, and omega-3s, with only 84 calories and less than one gram of fat (when cooked plain).  Pair shrimp with pure pumpkin as featured in The Shrimp Council’s Shrimp and Pumpkin Risotto and an exceptional and colorful holiday dish doubles as a nutritious and delicious serving of protein, omega-3s and essential vitamins and minerals.


About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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