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🍽️ Creamy Pumpkin and Mushroom Risotto

439 kcal · 30 min · 4 servings

Creamy Pumpkin and Mushroom Risotto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the shallot in half and peel it. Finely chop the shallot. Cut the pumpkin in half. Remove the seeds with a spoon. Cut the pumpkin flesh into approx. 2 cm cubes. Mix the vegetable broth in a pot. Heat the broth.
  2. 2. Heat 2 tablespoons of oil in another pot over high heat. Sweat the shallot for approx. 1 minute. Add the risotto rice. Fry the rice for another 1 minute. Add the pumpkin. Deglaze with white wine. Add a ladle of broth. Stir the rice constantly. Simmer the risotto over low heat for approx. 20 minutes. Gradually add more broth. The rice should always be slightly covered.
  3. 3. Wash the spring onions. Dry them. Cut the white and green parts separately into thin rings. Wipe the mushrooms with kitchen paper. Cut the mushrooms into quarters or sixths depending on size. Wash the lamb's lettuce. Spin the salad dry.
  4. 4. Heat a pan without fat. Roast the pumpkin seeds for approx. 2 minutes. Place the seeds on a plate to cool. Heat another 2 tablespoons of oil in the same pan over high heat. Fry the mushrooms and the white parts of the spring onions for approx. 5 minutes. Add the green parts of the spring onions. Fry for another 1 minute. Season with salt and pepper.
  5. 5. Cut the lemon in half. Squeeze out the juice. Mix 1 tablespoon of lemon juice and 2 tablespoons of oil in a bowl. Season the dressing with salt and pepper. Toss the salad with the dressing. Season the risotto with salt, pepper, and lemon juice. Serve the risotto on plates. Distribute the mushrooms on top. Garnish with pumpkin seeds and lamb's lettuce. Enjoy your meal!

Nutrition per serving