Pumpkin risotto with seafood

Recipe for Pumpkin Risotto with Seafood to complement the flavors of the Chablis:

Pumpkin Risotto with Seafood

Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry white wine (Chablis works well)
• 4 cups chicken or vegetable broth, kept warm
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 1/4 cup unsalted butter
• 1/2 pound mixed seafood (shrimp, scallops, or your choice)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Seafood:
   • Season the seafood with salt and pepper.
   • In a pan, heat a bit of olive oil over medium heat.
   • Sear the seafood until cooked through, about 2-3 minutes per side. Set aside.
2. Prepare the Risotto:
   • In a large, heavy-bottomed pan, melt 2 tablespoons of butter over medium heat.
   • Add the chopped onion and garlic, sauté until softened.
   • Stir in the Arborio rice, allowing it to toast for 1-2 minutes.
   • Pour in the white wine and cook until it is mostly absorbed.
3. Add Pumpkin Puree:
   • Stir in the pumpkin puree, incorporating it well with the rice.
   • Begin adding the warm broth, one ladle at a time, stirring frequently.
   • Continue adding broth and stirring until the rice is creamy and cooked to al dente.
4. Finish the Risotto:
   • Stir in the remaining butter and grated Parmesan cheese.
   • Season with salt and pepper to taste.
5. Serve:
   • Spoon the pumpkin risotto onto plates.
   • Top with the seared seafood.
   • Garnish with fresh parsley.
6. Pair with Chablis:
   • Serve the pumpkin risotto and seafood with a chilled glass of Chablis.
   • The crisp acidity and minerality of Chablis will complement the creamy texture of the risotto and enhance the flavors of the seafood.

Enjoy your delicious Pumpkin Risotto with Seafood and Chablis!