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Ingredients
Mushroom Risotto with Fried Pumpkin
- Ingredients
- 150 grams Oyster mushrooms
- 100 grams Porcini mushroom
- 1 stalk Leeks
- 1 shallot
- 1 garlic clove
- 4 Tbsps butter
- 250 grams Arborio rice
- 200 milliliters dry white wine
- 800 milliliters Vegetable broth
- 2 Tbsps olive oil
- 500 grams Pumpkin (such as Muscat)
- salt (and)
- freshly ground peppers
- 3 Tbsps freshly grated Parmesan
Trim the mushrooms. Cut the oyster and porcini mushrooms into thin slices.
Rinse and trim the leeks and also cut into thin slices.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Peel the shallot and garlic, chop finely and cook in a pan with 2 tablespoons of melted butter until translucent. Add the rice, sauté briefly, deglaze with the wine and cook until completely evaporated.
Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Meanwhile, sauté the leeks with mushrooms in a hot pan with 2 tablespoons oil, season with salt and pepper and remove from the heat.
Cut the pumpkin into thin slices and fry on both sides in a hot pan over medium heat with the remaining butter, then season with salt and pepper.
Mix the mushrooms with leeks and Parmesan into the finished risotto and season with salt and pepper. Serve with the pumpkin slices on plates and garnish as desired.
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |