Risotto Rezept für den Herbst – Kürbis Risotto de Luxe

Name: Pumkin Risotto de Luxe
Prep time: 15 min
Cook time: 45 min
Ingredients: 300 Gramm Hokkaido Pumpkin; 400 ml Vegetable broth; 1 Onion; 1 Garlic clove; 2 EL Butter; 150 Gramm Risotto rice; 200 ml White wine; 1 TL Honey; 50 ml Olive oil; 50 Gramm Feta; 50 Gramm Parmesan; 20 Gramm Cranberrys; 1 TL Herbs de Provence; Salt, pepper as appropriate

2. Oktober 2020

Risotto überzeugt immer wieder durch seine Einfachheit, Schlichtheit und Vielfalt. Risotto ist ist erfrischend im Sommer und deftig in der kalten Jahreszeit, bunt im Herbst und aromatisch im Frühling. Perfekt für den Herbst geeignet ist unser Kürbis Risotto Rezept.

Kürbis Risotto de Luxe

Der Kürbis eignet sich sehr gut als Zutat zum Risotto. Gibt man zudem noch frische Zutaten, wie Salbei, Petersilie und Cranberrys hinzu, so erhält man eine tolles Hauptgericht. Wer nicht auf Fleisch verzichten möchte, der kann etwas Wurst ( wir haben es mit Gamswurst versucht ) am Ende hinzufügen.

Pumkin Risotto de Luxe

Risotto always convinces with its simplicity, simplicity and variety. Perfect for autumn is our pumpkin risotto recipe.

Rezept drucken

Vorbereitungszeit 15 Min.

Zubereitungszeit 45 Min.

Gericht Main Course

Land & Region Italian

Portionen

Kalorien 730 kcal

Zutaten

300 Gramm Hokkaido Pumpkin
400 ml Vegetable broth
1 Onion
1 Garlic clove
2 EL Butter
150 Gramm Risotto rice
200 ml White wine
1 TL Honey
50 ml Olive oil
50 Gramm Feta
50 Gramm Parmesan
20 Gramm Cranberrys
1 TL Herbs de Provence
Salt, pepper as appropriate

Anleitungen

Warm the pumpkin in the oven for 10 minutes, then it is easier to cut. Then dice the pumpkin and boil the pieces with 150ml water, salt and pepper and let it simmer for about 15 minutes. At the same time bring the vegetable stock to the boil and prepare it.
Chop the onions and the garlic and fry them both in 1 1/2 tablespoon butter until translucent. Then add the risotto rice, sauté and deglaze with the white wine. Let the wine boil down and add the broth bit by bit while stirring. Let everything simmer until the rice is cooked. Stir in herbs from Provence as needed and cook with them.
Roast the pumpkin seeds fat-free in a pan. Then add 1/2 tablespoon butter and honey and let it caramelize. Let the finished mixture cool down on baking paper. At the same time crumble the feta and grate the parmesan.
Puree the pumpkin cubes and stir into the risotto with the parmesan. Then season to taste with salt and pepper.
Serve the risotto with seeds, feta and cranberries. Add the chamois sausage.