Pumpkin Risotto
Ingredients
- Ingredients
- 300 grams Arborio rice
- 500 grams Pumpkin
- 1 onion
- 3 Tbsps butter
- ¾ l Vegetable broth (from a jar)
- 50 grams grated Parmesan
- salt (and pepper)
- 2 tsps Curry powder
- roasted Pumpkin seed (for garnish)
Preparation steps
Cut pumpkin flesh into 1.5 cm (approximately 1/2 inch) cubes, remove seeds and dice flesh finely. Wrap flesh in aluminum foil and roast in the oven at 175°C (approximately 350°F) for 30 minutes. Peel the onion and sauté briefly in 1 tablespoon butter, then add rice and sauté until onion is soft. 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 30 minutes, stirring frequently. About 10 minutes before end of cooking add the pumpkin cubes and ground curry. Before serving, stir in remaining butter and the Parmesan cheese, mix well and season with salt and pepper.
Serve risotto sprinkled with pumpkin seeds.
