Pumpkin Risotto with Shrimps

Recipe from What's For Lunch, Honey?  


500g Hokkaido pumpkin, cut into small cubes
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon coriander seeds
1 tablespoon pumpkin seeds
3 tablespoons butter
2 tablespoons olive oil
400g Aroborio rice
1/8 l dry white wine
1 1/8 l vegetable stock
Fresh rosemary, chopped
200g shrimps, peeled
Salt and pepper
2 teaspoons lemon juice


In a small pan, dry roast the coriander seeds until they are fragrant. Using a mortar and pestle grind into a powder.  

In a heavy pot, heat 1 tablespoon of butter and oil each. Add the onions, garlic, coriander powder, pumpkin seeds and pumpkin. Sauté for a few minutes, then stir in the rice. Sauté for another few minutes, until the rice turns transparent.

Pour in the wine and allow to soak into the rice. One the liquid has evaporated start adding the stock in ladles, each time waiting till the liquid has been soaked in. Stir frequently during this process to "massage" the starch out of the rice. The rice should be ready in about 15-20 minutes. It should be soft but still have a good bite to it. Season with salt and pepper to taste.

In a non-stick pan, heat the remaining olive oil. Sauté the shrimps till they turn to their bright orange color and sprinkle with rosemary. Drizzle with lemon juice. Salt and pepper to taste.

Incorporate the remaining butter into the risotto. Serve in pre-warmed deep dishes with the shrimps.

Helpful risotto reads:
About risotto
Basic risotto