Pumpkin And Shrimp Risotto

Directions

1. 1
   Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot.
2. 2
   Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
3. 3
   Add the shallots and cook, stirring frequently, until translucent (about 5 minutes).
4. 4
   Add the rice and stir well to coat.
5. 5
   Add the wine and stir until the liquid is absorbed.
6. 6
   Start to add the chicken broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next 1/2 cup.
7. 7
   When all the broth has been added and absorbed (about 20 minutes), stir in the pumpkin, cheese and nutmeg. Reduce the heat to low.
8. 8
   Heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat.
9. 9
   Add the shrimp and cook until just cooked through (about 2 minutes per side). Season with salt and pepper.
10. 10
    Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.