Over the holidays our first visit back home after officially living back in the States was for Thanksgiving. At that time I was presented with all kinds of goodies from my Dad’s garden that my Mom had froze for me. I’m still making my way through the pumpkin, raspberries and blackberries with plenty to last me until spring.
Since what come to mind when I think of these things is often sweets and breads I’ve been challenging myself to use them in more savory dishes specifically the pumpkin. A few years ago I found a recipe for shrimp, corn and cheddar risotto and I’ve made it several times since. It came to mind when I was trying to figure out what to do with the pumpkin and this recipe is what developed.
I think risotto is sometimes perceived as a dish that takes a long time to make and this really isn’t the case. I had this meal done in 30 to 40 minutes. You do have to stand by the stove, but I usually use that time to multi-task keeping a magazine open to page through while I stir or even the laptop nearby to catch up on blog reading.( I know. I go a little extreme with the multi-tasking.)
However, if you put in the time, what results is a creamy, pasta-like dish full of vitamins from the pumpkin and carbs to fuel exercise with added protein from the shrimp and cheese. The risotto is so creamy that you need very little cheddar, just enough to add some rich flavor. At the end of cooking I decided to add in some spicy brown mustard and it really topped off the dish well.
Pumpkin Cheddar Risotto with Shrimp 
1 tbsp olive oil
½ cup onion, chopped
2 cloves garlic, minced
1 cup Arborio rice
3 ½ cups chicken stock, warmed (I used my first batch of homemade!)
1 cup pumpkin puree (thawed if frozen)
1/3 cup sharp cheddar cheese, shredded
½ tbsp spicy brown mustard
15 to 20 shrimp, cooked (thawed if previously frozen)
1 tsp sea salt
½ tsp black pepper
½ cup onion, chopped
2 cloves garlic, minced
1 cup Arborio rice
3 ½ cups chicken stock, warmed (I used my first batch of homemade!)
1 cup pumpkin puree (thawed if frozen)
1/3 cup sharp cheddar cheese, shredded
½ tbsp spicy brown mustard
15 to 20 shrimp, cooked (thawed if previously frozen)
1 tsp sea salt
½ tsp black pepper
In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and cook for about 3 minutes. Add the rice and stir to coat with the oil and cook 3 to 5 minutes longer. Begin adding the chicken stock about a ½ cup at a time, stirring the rice. Reduce the heat to medium. Ensure that all the liquid is absorbed before adding the next ½ cup of stock. Continue this process until the risotto is tender. It takes about 20 minutes.
Stir in the pumpkin, then add the cheese and stir until melted and evenly incorporated. Add the mustard, and then stir in the shrimp. Season with salt and pepper and continue to cook 1 or 2 minutes until everything is heated through. Makes 3 to 4 servings if you have other sides. Perhaps 2 to 3 if it is a main dish or if you are two incredibly hungry runners.
I bet the pumpkin and cheddar gave this risotto amazing flavor! Mmmm!
This looks and sounds absolutely amazing!!
I love the color of this dish – so very appetizing! Did the pumpkin give it a bit of a sweet flavor? I’m all for the sweet/savory/spice combination that you have going in this recipe. I’m not a runner but I’m definitely hungry!
I would love this creamy and delicious risotto! Sounds so good with sweet pumpkin and cheddar!
Looks delicious! I’ve had a shrimp and squash risotto recipe in my pile for a while now and this may be the push I need!
wow – this sounds incredible. I have always been intimidated by risotto, but maybe I will have to give this one a try.
This looks absolutely decadent and dreamy! I would love to try it out.
This looks fabulous girl! I’d love to try mixing pumpkin with cheese! I bet the flavor is really rocking! How cool that your mom saved all the goodies for you!
I have made savory pumpkin soup before and loved that!
Perfect dish for a runner with the carbs and the pumpkin just has so much goodness.
Love the color and I agree with you on time – a risotto is actually really fast, and fun!
Mmm…it looks so creamy and good. I am officially craving risotto now!
😉
Love the color of that risotto. I’d love to have the recipe for the corn & shrimp one too
This looks amazing! I love risotto and it is definitely a “go-to” meal for me to make when I’m tired and want something quick. I say quick because it really doesn’t take long to make and everything can be done in one pot!
Looks very creamy and delicious. Love all the shrimps there….yum
This looks like an absolutely divine recipe!
So glad everyone likes the recipe! It’s so easy to make. The pumpkin did give it a bit of a sweet flavor, but not much. The cheese and mustard really balance that out.
Both the color and texture of this risotto look appetizing. Nice to meet you Lori.