Kürbisrisotto#

language:

en

category:

dish

quantity:

2 people

Ingredients#

  • 400–600g Hokkaido pumpkin

  • 700ml vegetable soup broth

  • 100g cheese (e.g. Bergkäse, Gouda)

  • 3 EL butter

  • 2 onions

  • 200g risotto rice

  • 2 tablespoon of walnuts

  • salt

  • pepper

Preparation#

  1. Mince onions.

  2. Clean the pumpkin, cut it in half, and use a spoon to remove interior/seeds. Mince the unpeeled pulp in 1.5cm slices.

  3. Melt butter in a large pan and add onions. Prepare the vegetable broth.

  4. Add pumpkin slices to the onions. After about 2 minutes, add the rice. Again another about 2 minutes, add the vegetable broth (content in pan should be covered by broth). Let it cook at middle temperature for about 25 minutes. Add small amounts of water if the broth disappeared already but the rice is not ready yet. Prepare the spices in the meanwhile.

  5. Mince walnuts in smaller pieces and add them into the pan.

  6. Cut the cheese in smaller pieces and add them into the pan. Add salt and pepper as preferred.

Enjoy!