Summary

Ingredients

• 500 g Hokkaido pumpkin (se), with shell, without seeds
• salt and pepper
• 2 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 400 g risotto rice
• 2 tablespoon butter
• 1 dash white wine, dry
• 750 ml vegetable stock, hot
• 100 g baby spinach
• 75 g parmesan, freshly rated

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Instructions

1. Preheat the oven to 180 ° C lower and upper heat. Cut the pumpkin into approx. 2 cm pieces, mix in a bowl with a tablespoon of oil, salt and pepper, spread on a baking sheet lined with baking paper and cook for approx. 20 to 30 minutes.
2. Heat the remaining oil in a saucepan, add a tablespoon of butter, fry the chopped onions and finely diced garlic in it until translucent. Add rice and sauté briefly. Deglaze with white wine and let it boil down completely. Gradually pour in the broth, the rice should just be covered, cook for about 20 minutes, stirring frequently.
3. Stir the remaining butter and parmesan into the risotto, fold in the pumpkin pieces and washed and drained spinach, heat, season with salt and pepper.
4. If baby spinach is not used, roughly chop the spinach, drop it dripping wet in a separate saucepan and only then add it to the risotto.