Pumpkin risotto with manchego

Total time: 25m
Preparation Time: 25m

For 2 people

Nutritional Information

Contains 850 Kcal, 20g Protein, 88g Carbohydrates, 46g Fat


  • Risotto
  • 2.5 dl water
  • 1 tbsp olive oil
  • 330 ml pumpkin soup
  • 200 g risotto rice
  • to taste salt
  • Garnish
  • 2 tbsp walnut kernels, coarsely chopped
  • 80 g Manchego, cut into cubes

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  • Risotto

    Heat the oil in a pan. Add the rice and sauté until translucent, stirring continuously. Gradually pour in the soup and water, stirring frequently. Ensure that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
  • Garnish

    Dry-roast the nuts in a frying pan for approx. 3 mins. Stir the manchego into the risotto, sprinkle the nuts on top.

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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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