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KO 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
What is Shakshuka?
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
Nacionalidad: Italian – Dutch
Profesión: Gerente de F&B
Favorite Dish: Spaghetti Carbonara
Awards: –
Total Time
40 minutes
Active Time
40 minutes
Yield
4 portions
Calories / Portion
598 kcal
Ingredients
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1 onion
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500g pumpkin
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30g pumpkin seeds
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1tbsp butter
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300g risotto rice (Carnaroli)
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1 1/5L hot vegetable bouillon
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1 pack saffron
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100g double cream cheese
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150g grated Parmesan
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a little salt and pepper
How To
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Step 1Peel 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.
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Step 2Melt 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.
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Step 3Mix 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.
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Step 4Add 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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