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Pumpkin Risotto with Pumpkin Seeds

 
Pumpkin Risotto with Pumpkin Seeds

Total: 40 mins 

Nutritional Value / Person:

Calories: 598 kcal
Fat: 23g
Carbohydrates: 74g
Protein: 24g

  • No Meat

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Pumpkin Risotto with Pumpkin Seeds

 

Total: 40 mins 

Nutritional Value / Person: 

Calories: 598 kcal
Fat: 23g
Carbohydrates: 74g
Protein: 24g

Pumpkin Risotto with Pumpkin Seeds

The perfect recipe for an autumn dinner. This pumpkin risotto with pumpkin seeds will not only satisfy your hunger, but also grant you an inner satisfaction of being inside a warm on a cold rainy fall day.

Melanie Placidi

Nationality: Italian – Dutch
Profession: F&B Manager
Favorite Dish: Spaghetti Carbonara
Awards: – 

Total Time

40 minutes

Active Time

40 minutes

Yield

4 portions

Calories / Portion

598 kcal

Ingredients
  • 1 onion
  • 500g pumpkin
  • 30g pumpkin seeds
  • 1tbsp butter
  • 300g risotto rice (Carnaroli)
  • 1 1/5L hot vegetable bouillon
  • 1 pack saffron
  • 100g double cream cheese
  • 150g grated Parmesan
  • a little salt and pepper
How To
  • 1
    Step 1
    Peel and chop the onion. Peel and halve the pumpkin, then deseed it (with a spoon works the best). Cut pumpkin into cubes of approx. 1 cm. Toast the pumpkin seeds in a frying pan.
  • 2
    Step 2
    Melt the butter in a pan and sauté the onions in it for a short time. Then add the rice and sauté until it turns translucent. Keep stirring so the rice does not burn.
  • 3
    Step 3
    Mix vegetable bouillon and saffron. Add stock in small portions one at a time while constantly stirring. The rice should always be just covered with the stock. After approx. 10 mins add the pumpkin and simmer for another 10 mins until the rice is creamy and al dente.
  • 4
    Step 4
    Add the cream cheese and grated Parmesan to the risotto. Mix and season before plating the risotto on plates. Scatter pumpkin seeds on top of the risotto before serving.

How To Cook Risotto Rice Perfectly - By Circulon Cookware

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