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🍽️ Creamy Pumpkin Risotto

640 kcal · 45 min · 4 servings

Ingredients

• 450 g pumpkin flesh
• 1 shallot(s)
• 1 clove(s) of garlic
• 2 tbsp olive oil
• 2 tbsp butter
• 350 g risotto rice
• 100 ml white wine
• 1 liter vegetable broth (hot)
• 1 bunch spring onion(s)
• 3 tbsp crème fraîche
• 50 g parmesan, freshly grated
• pepper
• 0.5 box cress

Instructions

1. 1. Cut the pumpkin flesh into thin strips.
2. 2. Peel the shallot and the garlic clove.
3. 3. Chop the shallot and the garlic very finely.
4. 4. Heat the oil in a pan.
5. 5. Melt the butter in the hot oil.
6. 6. Sauté the garlic, shallots, and pumpkin strips briefly.
7. 7. Add the rice to the pan.
8. 8. Stir the rice for a short moment.
9. 9. Deglaze the dish with the wine.
10. 10. Bring the mixture to a boil.
11. 11. Gradually add the broth.
12. 12. Let the rice cook for about 20 minutes.
13. 13. Check if the rice is tender.
14. 14. Clean the spring onions.
15. 15. Wash the spring onions.
16. 16. Slice the spring onions into rings.
17. 17. Add the spring onions to the risotto five minutes before the cooking time is up.
18. 18. Gently fold in the crème fraîche.
19. 19. Gently fold in the Parmesan.
20. 20. Season the risotto with pepper.
21. 21. Snip the cress.
22. 22. Sprinkle the cress on top for garnish.

Nutrition per serving

• kcal: 640
• Protein: 16 g · Fett/Fat: 22 g · Carbs: 88 g