Pumpkin Risotto

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Pumpkin Risotto
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
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)
How healthy are the main ingredients?
PumpkinParmesanonionsaltPumpkin seed

Preparation steps

1.

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.

2.

Serve risotto sprinkled with pumpkin seeds.