Pumpkin Quince Risotto

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

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


  • 500 g pumpkin (e.g. Onion Squash)
  • 1 onion, fein gehackt
  • 300 g risotto rice (e.g. Carnaroli)
  • 1 tbsp. butter
  • 1 sachet saffron
  • 150 g Parmesan, grob gerieben
  • 30 g pumpkin seeds, geröstet, grob gehackt
  • 100 g double cream cheese with yoghurt
  • salt and pepper to taste
  • 1.2 Liter vegetable bouillon, heiss

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  • 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.
  • Dazu passt:

    gemischter Blattsalat.

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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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