Pumkin Risotto de Luxe
Risotto always convinces with its simplicity, simplicity and variety. Perfect for autumn is our pumpkin risotto recipe.
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
Instructions
- 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.