Risotto with Pumpkin

Summary

Ingredients

• 200 g pumpkin meat
• 1 bunch spring onion (s)
• 4 cloves garlic
• 6 tablespoon olive oil
• 0.25 liter ¼ broth
• 200 g rice (short rain rice)
• Cayenne pepper
• 100 g parmesan cheese
• 125 ml white wine

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Instructions

1. Remove the pulp from the skin and cut into small cubes. Cut the spring onions into cubes. Finely chop the 4 - 6 cloves of garlic. Melt the olive oil in a large saucepan and sauté the spring onion and garlic in it over a mild heat until translucent. The onion and garlic should be gently steamed together with the pumpkin flesh.
2. When the vegetables are done, add the rice and sauté vigorously on all sides until the rice grains are also translucent. Then pour in a little broth and stir well. Add 1/8 l wine, 1 pinch of cayenne pepper and a pinch of salt and gradually pour in the broth. Let it soak for about 25-30 minutes. Sprinkle with parmesan and serve.