Pumpkin Risotto with Fried Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice, risotto rice (medium rain rice)
- 500 g pumpkin meat
- 1 onion (s)
- 1 tablespoon butter
- 1 shot white wine
- 7 ½ dl broth
- Salt and pepper
- 200 g feta cheese, in brine
- little flour
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin flesh into cubes, chop the onion.
- Heat the butter in a pan, sauté the onions and pumpkin, sauté the rice briefly until it is translucent. Deglaze with a little white wine, let the wine boil down, then add a little broth and cook the rice over medium heat until it is cooked through. Always make sure that the risotto is just covered with liquid. Then season to taste with the spices.
- For the cheese, cut the feta into triangles or pieces, turn in a little flour and fry briefly and vigorously in the clarified butter.
- As a pumpkin variety, I prefer the orange squash / Hokkaido pumpkin.
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