Pumpkin Risotto with Amaretto Cookies

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Pumpkin Risotto with Amaretto Cookies
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
662
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories662 kcal(32 %)
Protein11 g(11 %)
Fat35 g(30 %)
Carbohydrates73 g(49 %)

Ingredients

for
2
Ingredients
300 grams Hokkaido pumpkin
4 Cardamom
50 grams shallots
2 peeled garlic
40 grams butter
2 tablespoons olive oil
125 grams Arborio rice
125 milliliters white wine
600 milliliters vegetable stock
salt
freshly ground pepper
50 grams Amaretti cookies
1 tablespoon honey
2 tablespoons White vinegar
marjoram
How healthy are the main ingredients?
Hokkaido pumpkinshallotolive oilhoneygarlicsalt

Preparation steps

1.

Peel and core the pumpkin. Cut the pumpkin flesh into 5 mm thick cubes. Break the cardamom pods, remove seeds and toast briefly in a dry pan. Grind the cardamom finely in a mortar. Peel and dice the shallots finely. Peel and press the garlic.

Heat 20 grams (approximately 1¼ tablespoons) butter and 2 tablespoons of olive oil in a saucepan and saute the pumpkin, shallots and garlic for 2 minutes until translucent. Add the rice and cook for 1 minute. Pour in the white wine and boil down to half.

2.

Remove the garlic and pour in 300 ml (approximately 1½ cups) of hot vegetable stock. Simmer for 18-20 minutes while stirring. Gradually pour in the remaining hot stock and cook until the rice is cooked al dente and risotto gets creamy consistency. Season the risotto with salt and pepper.

Just before serving, crumble the amaretto cookies and mix along with the remaining butter, honey and vinegar into the risotto.

Serve the risotto in warmed plates and sprinkle with marjoram leaves.