🍽️ Creamy Risotto with Roasted Vegetables and Goat Cheese

Name: Creamy Risotto with Roasted Vegetables and Goat Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Hokkaido pumpkin; 2 beetroot bulbs; salt; pepper; 3 tbsp rapeseed oil; 300 g pumpkin flesh (e.g. butternut squash); 2 shallots; 1 clove garlic; 1 organic lemon; 250 g risotto whole grain rice; 0.25 tsp turmeric powder; 70 ml apple juice (no added sugar); 750 ml hot vegetable broth; 1 bay leaf; 60 g walnut kernels (4 tbsp); 0.5 bunch herbs (10 g; parsley, dill); 100 g goat cheese (45% fat in dry matter)

590 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g Hokkaido pumpkin
2 beetroot bulbs
salt
pepper
3 tbsp rapeseed oil
300 g pumpkin flesh (e.g. butternut squash)
2 shallots
1 clove garlic
1 organic lemon
250 g risotto whole grain rice
0.25 tsp turmeric powder
70 ml apple juice (no added sugar)
750 ml hot vegetable broth
1 bay leaf
60 g walnut kernels (4 tbsp)
0.5 bunch herbs (10 g; parsley, dill)
100 g goat cheese (45% fat in dry matter)

Instructions

1. Wash the Hokkaido pumpkin thoroughly. Cut it in half and remove the seeds and pulp. Slice the flesh into thin strips. Peel the beetroot and cut it into small, bite-sized cubes. Line a baking tray with baking paper. Arrange the pumpkin strips on one half of the tray and the beetroot cubes on the other half. Season everything with salt and pepper. Drizzle the vegetables with one tablespoon of oil. Roast the vegetables in the preheated oven at 200 degrees (convection 180 degrees or gas mark 3) for 30 to 40 minutes until tender.
2. While the vegetables are roasting, prepare the remaining ingredients. Dice the soft flesh of the Hokkaido pumpkin into small cubes. Peel the shallots and garlic. Cut them into fine cubes as well. Rinse the lemon under hot water and dry it. Grate the lemon zest and squeeze out the juice.
3. Heat the remaining oil in a pot. Sauté the shallots and garlic in it for three minutes over medium heat. Add the rice, turmeric, and small pumpkin cubes. Stir everything for three minutes. Deglaze the mixture with the lemon juice and let the liquid reduce almost completely. Pour in enough vegetable broth to just cover the rice and pumpkin. Add a bay leaf and half of the lemon zest to the pot. Stir occasionally until the liquid is almost fully absorbed. Add a little more broth, stir, and let it reduce again. Repeat this process until the risotto is creamy and the rice is cooked al dente (firm t
4. Toast the walnuts in a hot pan without oil for three minutes over medium heat. Remove them from the pan and chop them roughly. Wash the fresh herbs, shake off excess water, and chop them as well.
5. Remove the bay leaf from the finished risotto. Season the risotto with salt, pepper, and a little lemon juice. Crumble the goat cheese over the top. Serve the risotto and garnish it with the roasted pumpkin, beetroot, chopped herbs, remaining lemon zest, and walnuts.

Nutrition per serving

kcal: 590
Protein: 18 g · Fett/Fat: 27 g · Carbs: 67 g