Pumpkin Risotto
An autumn-winter risotto creation
- cook time 45 min
- total time 45 min
Ingredients
Serves 4- ½ pumpkin (Hokkaido)
- 1000 ml vegetable stock
- 1 onion
- 250 g risotto rice
- 100 ml white wine
- 1 branch majoram
- 40 g butter
- 20 g parmesan (ground)
- salt
- pepper
Instructions
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½ pumpkin (Hokkaido)
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1000 ml vegetable stock
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1 onion
Cut the pumpkin into small cubes and heat the vegetable stock. Also dice the onion.
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250 g risotto rice
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100 ml white wine
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1 branch majoram
In a pot, sauté the onion pieces in a little olive oil until translucent. Add the pumpkin cubes and sauté for 5 minutes. Add the rice and fry for about half a minute. Deglaze with white wine and add a ladle of stock. Add the marjoram.
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40 g butter
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20 g parmesan (ground)
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salt
The rice should be poured with broth again and again and always stirred. After about 15 to 20 minutes, it is cooked. Stir in the butter and Parmesan vigorously to make the risotto nice and creamy. Season with salt to taste.
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pepper
Round off the risotto with freshly ground pepper and serve.
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Tips
It is important to add the right amount of liquid. Never add too much or too little broth to the risotto. The consistency should always remain creamy.
The spicier the broth, the less the risotto needs to be seasoned at the end.
Happy cooking and Mahlzeit!
Comments
★★★★★Bert am 10.11.21 um 19:57
Das leckerste Kürbisrisotto!
★★★★★Amela am 10.11.21 um 19:56
Unglaublich lecker! Nur weiterzuempfehlen.
★★★★★Helene am 25.05.21 um 20:13
So lecker! Eins meiner Lieblingsrezepte von Zweiprisensalz :)
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