You need these ingredients for 4 portions:
450 g pumpkin meat
1 garlic clove
2 tbsp olive oil
2 tbsp butter
350 g risotto rice
100 ml white wine
1 litre vegetable stock, boiling
1 bunch spring onion
3 tbsp crème fraîche
50 g Parmesan cheese, freshly grated
½ Cress box
And that's how it's prepared:
At first cut the pumpkin meat into strips, then peel the shallots and garlic cloves and chop finely.
Melt the butter in the already heated oil and sauté the shallots, garlic and pumpkin strips. Add the risotto rice and sauté briefly.
Then add the wine and bring to the boil. Gradually pour in the broth. Let the rice soak for about 20 minutes until the desired consistency is reached.
While the rice is cooking, wash and clean the spring onions, cut them into small strips and add them 5 minutes before the end of the rice cooking time. Now add the parmesan and créme fraíche and season.
Serve and decorate with the cress.
Use the hollowed out pumpkins as a "plate" for the risotto. Not only does it look unbelievably great, it also underlines the taste! :)
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