Pumpkin and Quince Risotto


35m
Preparation/cooking time: ca. 35m

Servings
For 4 people


Nutritional Information

Contains 563 Kcal, 25g Protein, 67g Carbohydrates, 21g Fat


Ingredients

  • 500 g pumpkin (e.g. Onion Squash)
  • 1 onion
  • 1 tbsp. butter
  • 300 g risotto rice (e.g. Carnaroli)
  • 1 sachet saffron
  • 2 vegetable bouillon concentrate
  • 1.2 litre water hot
  • 150 g Parmesan
  • 30 g pumpkin seeds
  • 100 g double cream cheese with yoghurt
  • salt and pepper to taste

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Instructions

  • Dice the onion and cut the pumpkin into cubes of around 1 cm. Melt the butter in a frying pan, sauté the onion, add the rice and sauté until translucent.
  • Add the saffron. Dissolve the KNORR Vegetable Stock Pots in the water and add little by little to the rice, stirring well, ensuring that the rice is covered with a small amount of liquid at all times. After 10 mins. add the pumpkin, then cook for a further 10 mins. until the rice is creamy and al dente.
  • Cut or crumble the Parmesan into small pieces, roast the pumpkin seeds and chop coarsely. Mix the Philadelphia into the risotto, season and arrange on plates. Garnish with the Parmesan and the pumpkin seeds.

Products used in this recipe

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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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