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Risotto with prawns and pumpkin

Risotto with prawns and pumpkin | Discover the recipe at ORYOKI

Risotto is a traditional Italian dish that originated in Northern Italy, particularly in the Piedmont region. The history of risotto dates back to the 14th century when rice cultivation began in Northern Italy. The word "risotto" comes from the Italian word "riso," meaning rice. Originally, risotto was served as a simple and quick meal for farmers and workers in Northern Italy. It was an inexpensive dish and a fast dinner made from rice, water, and some basic ingredients like onions and cheese. Over time, risotto gained popularity, and more ingredients such as mushrooms, seafood, and various vegetables were added to refine the dish.

Today, risotto is a globally recognized dish with many different variations featuring diverse ingredients and flavors. It is often served as a side dish to meat or fish but can also be enjoyed as a main course.

Arborio rice - the risotto rice

The rice used for risotto is a special variety known as Arborio rice. It is a short-grain rice with high starch content and a tough outer hull. This starch content is crucial for making risotto as it is slowly released during cooking, contributing to the dish's creamy consistency.

Other rice varieties that can be used for risotto include, for example, Carnaroli rice and Vialone Nano rice. Risotto rice is typically not washed before cooking to avoid removing the starch essential for the dish's creamy texture. When making risotto, everything is sautéed together in a pan with onions, butter, and/or olive oil and then gradually simmered with broth or wine until the rice is cooked and reaches the desired consistency. The type and amount of vegetable broth or wine used depend on the specific recipe and can be varied according to preferences.

The right pan for risotto

We recommend preparing our recipe using a cast-iron pan. A cast-iron pan has the advantage of retaining and evenly distributing heat, which can be very helpful in achieving a uniform and creamy consistency while cooking. Additionally, the patina on a cast-iron pan is a natural coating that develops over time with frequent use. The patina forms through the natural accumulation of oil and fat during frying and cooking in the pan. It can be beneficial when preparing risotto in a cast-iron pan as it helps cook the rice evenly and gently without sticking to the bottom of the pan. Furthermore, it provides the advantage of protecting the pan from rust and corrosion and forming a natural non-stick coating, reducing the need for additional oil or fat during cooking.

Quick risotto recipe with prawns and pumpkin

No. of persons2 personsNo. of persons
Total Timeca. 45 minutesTotal Time
Level of difficultyeasyLevel of difficulty
DishMain mealDish
Caloriesca. 500kcal per portionCalories
Prawn and pumpkin risotto with parsley
List of ingredients
8 large shrimps
100g Pumpkin without skin
100g raw risotto rice
50g cream
20g butter
1 piece garlic
3 tablespoon dry white wine
1 1/2 teaspoon salt
1 pinch pepper
350ml water
a little parsley
some parmesan if required
Spices according to taste
Kochende Miss Oryoki
Risotto production
Step 1

Wash the prawns under running water and remove the hard shell. Now cut the prawns into bite-sized pieces with a sharp knife and place them in a bowl with half a teaspoon of salt and a little white wine.

Step 2

Cut the peeled pumpkin into thin slices and cook in a small pan of water until soft. As soon as it has reached a soft consistency, pour off the water and mash the pumpkin with a spoon or spatula.

Step 3

Heat some butter in a pan and add finely chopped garlic and the prawns. Sauté over a low heat.

Step 4

When the surface of the prawns turns red, add the uncooked risotto rice and the remaining salt. Fry everything together over a medium heat for 2-3 minutes, stirring, until the risotto rice is coated with butter and shiny.

Step 5

Now add the water, stir everything well and cover the large pan with a lid over a medium heat. Leave everything to simmer for 15-20 minutes, stirring occasionally. Depending on the consistency of the rice, you may need to add a little more water.

Step 6

Add the pumpkin and fresh cream and mix everything together well. You can season the risotto with spices to taste. Finally, add chopped parsley and a little grated Parmesan if required. The risotto is best served hot - bon appétit!

Cast iron pans view in the store »
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