Pumpkin and Quince Risotto


1hr
Preparation/cooking time: ca. 45m + Bake: ca. 15m

Servings
For 2 people


Nutritional Information

Contains 563 Kcal, 10g Protein, 79g Carbohydrates, 22g Fat


Ingredients

  • 150 g pumpkin (e.g. butternut), cut into 1-cm cubes
  • 0.5 tbsp. olive oil
  • 0.5 tbsp. poppy seed
  • 0.25 tsp. salt
  • 1 onion, finely chopped
  • a little pepper
  • 130 g risotto rice
  • 1 dl white wine
  • Parmesan, grated, quantity according to preference
  • 3.5 dl vegetable bouillon, as hot as required
  • a little full cream, to taste
  • 60 g quince paste
  • 1 tbsp. white port
  • 4 tbsp. water

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Instructions

  • Place the pumpkin on an oven tray lined with baking paper. Add the olive oil and poppy seeds, mix and season with salt and pepper.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 220°C (fan oven).
  • Heat the olive oil, sauté the onion, add the rice and sauté until translucent, stirring constantly. Add the wine and reduce completely. Gradually add the vegetable stock, stirring frequently, so that the rice is always just covered with liquid, simmer for about 20 mins. until the rice is creamy and al dente. Stir in a little Parmesan and cream if desired.
  • Bring the quince paste, port and water to the boil in a pan. Reduce the heat and cook until the sauce has thickened. Divide the risotto onto plates, top with diced pumpkin and serve with the sauce.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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