Put a pumpkin wrapped in plastic wrap in the oven at 460°F. Cook until you can easily cut through it with a knife. Cut in half and remove the inside of the pumpkin. Blend three cups for this preparation.
For the broth, put 8 1/2 cups of water, 1 onion, 1 carrot, 1 red bell pepper, salt, pepper and the seasonings you prefer. Bring to a boil to make a tasty broth.
Put a dash of olive oil and 2 shallots, finely chopped, in a large pan. Cook for a few minutes and add two cups of Risotto rice. Grain for a few minutes and add a cup of sparkling wine. You can use the sparkling wine you like the most so you can drink the rest of it well chilled while cooking.
Stir the rice constantly. Do it with gently movements so that it doesn’t grind. Once the wine has evaporated and you can easily see the bottom, add two cubes of hot broth. Keep stirring until the liquid evaporates again. Add a fresh rosemary sprig if you have any. Keep adding broth ladles as the pan dries out.
After 20 minutes, the rice should be almost ready. At this moment, add large shrimp and once they’re ready, add three cups of roasted and mashed pumpkin. Adjust the seasoning, turn off the heat and cover the pan for at least eight minutes to allow the preparation to set.
Decorate with mint leaves, rosemary and pomegranate.
Preparation video link: https://www.instagram.com/reel/CN45RaAH3Sn/?igshid=1a0gi8bav4hdv
Recipe by: @valenmacauliffe
