Risotto with Pumpkin
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
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