Pumpkin and Shrimp Risotto
Ingredients
- 4 Cups all-natural chicken broth
- 2 Tablespoons extra-virgin olive oil, divided
- 2 medium shallots, finely chopped
- 2 Cups Arborio rice
- 1 Cup sherry wine
- 1 Cup pure canned pumpkin
- ½ Cup grated Parmigiano-Reggiano
- ½ Teaspoon ground nutmeg
- 1 Pound jumbo shrimp, raw (16 to 20 count), shelled and deveined
- Pinch of salt
- Pinch of ground pepper
- 1 Tablespoon chopped fresh parsley, optional
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