Pumpkin Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g pumpkin meat
- 1 shallot (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 2 tablespoon butter
- 350 g risotto rice
- 100 ml white wine
- 1 liter vegetable stock, hot
- 1 bunch spring onion (s)
- 3 tablespoon crème fraîche
- 50 g parmesan, freshly rated
- pepper
- 0.5 ½ box cress
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin flesh into strips. Peel and finely chop shallot and garlic.
- Heat the oil and melt the butter in it. Sauté the garlic, shallots and pumpkin strips in it. Scatter the rice and sauté briefly. Pour in the wine, bring to the boil. Gradually pour in the broth. Let the rice soak for about 20 minutes.
- Clean and wash the spring onions and cut into rings. Add 5 minutes before the end of the cooking time. Fold in the créme fraíche and parmesan, season with pepper. Cut and sprinkle the cress.
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