Pumpkin and Shrimp Risotto Recipe - Madeira Island Style
Inspired by Italian cuisine, risotto is an easy dish to prepare. Start by preparing the broth, where the rice is slowly cooked, and finish with steamed shrimp.
Ingredients
300 g frozen shrimp meat
4 tsp salt
1 tsp garlic powder
1 chili pepper
150 g white wine
1 onion
150 g leek
3 cloves garlic
40 g celery stalk
45 g olive oil
1 tbsp turmeric
500 g cleaned pumpkin
250 g risotto rice
600 g water
1 teaspoon Chives
Preparation
Season the previously thawed shrimp meat with a teaspoon of salt, garlic powder, and the sliced and seeded chili pepper (leave the seeds if you like it spicy). Pour in the wine and set aside.
Place the chopped onion and leek in the bowl. Add the peeled garlic cloves and sliced celery stalk and chop for 5 seconds at speed 5.
Scrape the sides of the bowl with the spatula, add the olive oil and turmeric. Cut the pumpkin into cubes, place them in the basket and insert it into the bowl.
Season with a teaspoon of salt and program for 10 minutes at 120°C, speed 2. Remove the basket with the spatula handle and set the pumpkin aside.
Place the rice in the bowl and program for 1 minute at 100°C, speed 1 reverse.
Program for another 1 minute, at 100°C, speed 1 reverse, and add the wine in which the shrimp marinated through the hole in the lid. Pour the pumpkin cubes into the bowl,
add the remaining water and salt, and place the steamer basket with the shrimp meat on top of the bowl.
Cover with the other baking tray and the lid, and program for 20 minutes, at 100°C, speed 1 reverse.
Remove the shrimp from the steamer basket, pour into the bowl, and mix with a spatula.
Wait about 3 minutes before transferring the rice to the serving dish and sprinkle with sliced scallions.
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