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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