In case you didn't know - there is a pumpkin shortage this fall. If you want a little hint on where to find it, higher end stores like Whole Foods seemed to be pretty well stocked on organic canned pumpkin. You'll pay a little more for it, but hey what's fall without pumpkin?
Pumpkin in hand, I wanted to make a savory dish and found this risotto recipe via Tastespotter.
I really just used that recipe for inspiration and decided to do shrimp instead of crab and add pancetta. The pancetta was a great addition, the saltiness of it was a great contrast with the sweetness of the cinnamon in the pumpkin.
This was a delicious, one dish meal that I will definitely be making again!
Pumpkin Risotto with Shrimp and Pancetta
1 cup arrabrio rice
1 white onion, chopped
1 tsp cinnamon
1 tsp ground cloves
1 cup white wine
4 cups chicken stock
15 oz. can pumpkin puree
8 - 12 pieces shrimp
4 strips pancetta
1/2 cup shredded Parmesan cheese
Heat the olive oil in heavy bottomed pan and saute the onion about 5 - 10 minutes over medium heat with salt and pepper to season.
Add the rice, cinnamon and cloves and allow rice to brown slightly. Reduce the heat to low and add the wine and let simmer until all the liquid is gone. Then add one cup of the chicken stock, one cup at a time, cooking until the liquid is absorbed before adding the next cup (about 30 - 40 minutes total). While the risotto is cooking, brown the pancetta in a separate pan and set aside, reserving the grease in the pan.
Cook the shrimp (seasoned with salt and pepper) in the same pan as the pancetta, about 3 minutes on each side. If not enough grease in the pan add a bit of olive oil. Once the last cup of stock is almost absorbed, add the pumpkin, shrimp and cheese and mix to combine. Top with the pancetta and serve.