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🍽️ Creamy Pumpkin Risotto with Pumpkin Seed Crunch

468 kcal · 30 min · 4 servings

Ingredients

• Vegetable broth 1 L
• Shallots 2 pcs
• Hokkaido pumpkin 800 g
• Oil 2 tbsp
• Butter 2 tbsp
• Risotto rice 300 g
• Pumpkin seeds 50 g
• Sugar pinch
• Salt pinch
• Whipping cream 200 g
• Pepper, black ground pinch

Instructions

1. 1. In a pot, stir the vegetable broth and bring to a boil. Halve the shallots, peel them, and cut them into fine cubes. Wash the pumpkin, cut off the ends, halve it, and scrape out the seeds with a spoon. Cut the pumpkin halves, including the skin, into cubes about 1 cm in size.
2. 2. In a pot, warm the oil and butter over medium heat. Add the shallots, pumpkin cubes, and risotto rice, and sauté for about 2 minutes while stirring.
3. 3. Cover the rice with a ladle of hot broth and stir well. Cook the risotto for about 20 minutes, stirring occasionally, and keep adding broth so that the rice remains lightly covered at all times. Stir regularly to prevent anything from burning.
4. 4. Meanwhile, preheat a pan over medium to high heat. Toast the pumpkin seeds in the pan, shaking the pan, for about 2 minutes without fat. Add 1 tsp of sugar and let the seeds caramelize for about 1 minute, then season with salt.
5. 5. Whip the cream until stiff. Season the risotto with salt and pepper, and gently fold in the whipped cream. Serve the risotto on plates and garnish with the caramelized pumpkin seeds. Enjoy your meal!

Nutrition per serving

• kcal: 468
• Protein: 11 g · Fett/Fat: 20 g · Carbs: 62 g