Pumpkin risotto


Total time: 35m
Preparation Time: 35m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 500 g squash (e.g. Onion Squash), chopped in cubes of approx 1 cm
  • 1 onions, finely chopped
  • 300 g risotto rice (e.g. Carnaroli)
  • 1 tbsp butter
  • 1 sachet saffron
  • 150 g Parmesan, coarsely grated
  • 30 g pumpkin seeds, roasted, chopped coarsely
  • 100 g double cream cheese
  • salt and pepper to taste
  • 1.2 litres vegetable bouillon, hot

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Instructions

  • Melt the butter in a frying pan, sauté the onion, add the rice and sauté until translucent. Add the saffron. Dissolve the bouillon 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 squash, then cook for a further 10 mins. until the rice is creamy and al dente. Mix the double cream cheese and half of the Parmesan into the risotto, season and plate up. Garnish with the remaining Parmesan and the pumpkin seeds.
  • Serve with:

    mixed leaf salad.

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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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