Risotto with Pumpkin and Prawn

 Risotto con Zucca e Scampi

 The combination of pumpkin and prawn with rice makes a great meal and an excellent alternative to the traditional risotto dishes.  It will taste even better if you use the freshest pumpkin and prawn you can find.

 

Preparation time: 10 minutes

Cooking time: about 1 hour

Serves  2-3

Ingredients:

Water, about 4 ½ cups (1,12 L)

Salt, about ½ tbsp. + ½ tsp.
3 tbsp.  extra virgin olive oil
1 onion, peeled and finely chopped
About 1 lb. (450 g), pumpkin, peeled and chopped
½ lb. (220 g) prawn, peeled
½ lb. (approximately 250 g) rice (Arborio, Carnaroli, Vialone, Roma, etc.)
2 tbsp. butter
½ cup (120 ml) freshly grated Parmigiano Reggiano (or Grana Padano) cheese
Pepper to taste

Method:

1.       Bring 4 cups (1 L) water to a boil in a large pot. Add ½ tbsp. salt, and lower the heat so that the water just stays hot.

2.       Meanwhile, heat the oil in a large pan. Add the onion and sauté gently. Add the pumpkin and ½ cup (120 ml) of water. Season with ½ tsp. of salt, cover, and let cook until tender (about 30 minutes), stirring occasionally.

3.       Mash the pumpkin with a fork, then add the prawn to the pan, and cook another 2-3 minutes.

4.       Add the rice to the pan and cook 1-2 minutes, stirring until well coated. Add 1 cup (250 ml) of salted hot water, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of water at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20- 25 minutes total - you may not have to use all the salted hot water).

5.       Turn off the heat. Stir in the butter, cheese, and pepper. At this point, taste the risotto and add more salt if needed. Serve immediately.

Notes:

 
If you aren’t able to peel the raw prawn, bring a pot of water (about 4 cups or 1 liter) with 1 teaspoon salt to a boil. Add the prawn and let boil for 3 minutes. Drain with a colander and rinse under cold water, and then peel the prawn.