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🍽️ Roasted Pumpkin Risotto with Curry

467 kcal · 30 min · 4 servings

Ingredients

• 300 g risotto rice
• 500 g pumpkin flesh
• 1 stalk leek
• 3 tbsp butter
• 0.75 l vegetable broth (from the jar)
• 50 g grated parmesan
• salt
• pepper
• 2 tsp curry powder
• thyme leaves
• grated parmesan

Instructions

1. 1. Preheat the oven to 175 degrees.
2. 2. Remove the seeds from the pumpkin.
3. 3. Cut the pumpkin flesh into approx. 1.5 cm cubes.
4. 4. Wrap the pumpkin cubes in aluminum foil.
5. 5. Place the foil in the oven and bake the pumpkin for 30 minutes.
6. 6. Wash the leek thoroughly.
7. 7. Finely chop the white and light green parts of the leek.
8. 8. Melt 1 tablespoon of butter in a pot.
9. 9. Sauté the leek pieces in the butter.
10. 10. Add the rice to the pot.
11. 11. Sauté the rice until translucent by stirring briefly.
12. 12. Gradually pour hot vegetable broth over the rice.
13. 13. Stir constantly while doing so.
14. 14. Wait until the broth is absorbed by the rice.
15. 15. Repeat the pouring and stirring until the rice is cooked.
16. 16. Ensure the total cooking time is approx. 30 minutes.
17. 17. Remove the pot from the heat 10 minutes before the end of the cooking time.
18. 18. Take the pumpkin out of the oven.
19. 19. Mix the pumpkin cubes with curry.
20. 20. Fold in the diced pumpkin pieces into the risotto.
21. 21. Remove the risotto from the heat.
22. 22. Stir the remaining butter into the risotto.
23. 23. Stir the Parmesan into the risotto.
24. 24. Sprinkle the finished risotto with thyme leaves.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 467
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 67 g