- Ingredients
- pumpkin (hokkaido)
- 300 gram
- onion
- 1
- carrot
- 1
- spring onions
- 3
- vegetable stock
- 600 ml
- butter (unsalted)
- 1 tablespoon
- salt
- 1 pinch
- pepper
- 1 pinch
- olive oil
- 3 tablespoon
- risotto rice (arborio)
- 250 gram
- wine (dry white)
- 150 ml
- parmesan cheese
- 4 tablespoon
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 50 minutes
- This recipe:
- Serves:
- 4
- Comment:
- vegetarian
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- 588 times
- Saved:
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- This recipe by:
- petra
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pumpkin risotto
Ingredients
| pumpkin (hokkaido) | 300 gram | |
| onion | 1 | (finely chopped) |
| carrot | 1 | (rasped) |
| spring onions | 3 | (sliced) |
| vegetable stock | 600 ml | |
| butter (unsalted) | 1 tablespoon | |
| salt | 1 pinch | |
| pepper | 1 pinch | |
| olive oil | 3 tablespoon | |
| risotto rice (arborio) | 250 gram | |
| wine (dry white) | 150 ml | |
| parmesan cheese | 4 tablespoon | (grated) |
Preparation
- Wash and deseed the pumpkin. Remove 200 gram and rasp these (with the peel). Cut the remaining 100 gram into cubes. Heat up the vegetable stock, then keep warm at low heat.
- Heat the butter in a pan, then fry the pumpkin cubes (at medium heat) for approx. 5 minutes. Season to taste with salt and pepper, then remove from the heat.
- In a (deep) pan, heat the oil and fry the onion. Add the pumpkin rasps and fry for 3 minutes. Add the rice and fry until glassy, then add the wine and stir until all the liquid has been absorbed.
- Add some of the stock and stir until the liquid has been soaked up; continue until all the stock has been added to the rice. After approx. 20 minutes, add the spring onions and the carrot and leave to simmer for about 5 more minutes, until the rice is soft.
- Add the pumpkin cubes and the parmesan cheese, then season to taste.
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