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🍽️ Creamy Pumpkin Risotto with Pork Fillet and Brussels Sprouts

605 kcal · 30 min · 4 servings

Creamy Pumpkin Risotto with Pork Fillet and Brussels Sprouts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the shallots and peel off the outer skin. Dice the vegetables into very small cubes. Halve the pumpkin and remove the seeds with a spoon. Cut the flesh into pieces approx. 2 cm in size. Leave the skin on the pieces. Put the vegetable broth in a pot and bring it to a boil.
  2. 2. Heat 1 tbsp of oil in another pot over high heat. Sauté the shallots and risotto rice for approx. 1 minute. Add the pumpkin pieces. Deglaze the mixture with a ladle of the hot broth. Simmer the rice over low heat for approx. 20 minutes, stirring constantly. Add more broth gradually so that the rice is always lightly covered. Preheat the oven to 160 °C (convection).
  3. 3. Heat 2 tbsp of oil in a frying pan over high heat. Rinse the pork fillet and pat it dry. Season the meat with salt and sear it in the hot oil from all sides for approx. 3 minutes. Season with pepper. Wrap the meat in aluminum foil and bake it in the oven for approx. 10–12 minutes. Bring approx. 2 liters of salted water to a boil in a pot.
  4. 4. Wash the parsley and shake it dry. Pluck the leaves from the stems and chop them finely. Spread the parsley on a large plate. Wash the Brussels sprouts. Remove the outer leaves and cut approx. 1 mm from the base. Halve the Brussels sprouts and boil them in the salted water for approx. 5 minutes. Remove the pork fillet from the oven and roll it in the parsley. Add the exuded juice to the risotto.
  5. 5. Drain the Brussels sprouts and season with salt and pepper. Season the risotto with salt, pepper, and a pinch of sugar. Plate the risotto. Cut the pork fillet into pieces. Serve it together with the Brussels sprouts and the pumpkin risotto. Enjoy your meal!

Nutrition per serving