Pumpkin Risotto With Shrimp

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Southern Living


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6 baby pumpkins*

24 unpeeled, large fresh shrimp

1 pound unpeeled, medium-size fresh shrimp

1 1/2 pounds shiitake mushrooms

1 (2-ounce) package fish bouillon cubes

2 quarts boiling water

1/2 cup butter or margarine, softened

6 shallots, chopped

6 garlic cloves, chopped

1 pound Arborio rice

1 (3-ounce) package refrigerated shredded Parmesan cheese

1 tablespoon fresh thyme leaves

1 tablespoon butter or margarine

Beurre Blanc Sauce

Garnishes: fresh dill sprigs, whole shiitake mushrooms

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