Autumnal Pumpkin Vegetable Risotto
Main course
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Cook Time
50 min
Servings
3
Difficulty
Medium
Prep Time
30 Min
Description
This creamy pumpkin vegetable risotto is an absolute highlight in autumn! The slightly sweet pumpkin harmonises wonderfully with the spicy vegetables and the creamy risotto. I especially like to make it when I have leftover vegetables from the day before. It's a great dish for a cozy dinner and can be prepared wonderfully. The Parmesan ensures the perfect creaminess and rounds off the taste. If you like, you can sprinkle roasted pumpkin seeds over it. A truly delicious and filling dish!
Ingredients (10 ingredients)
-
200 g Risotto rice
-
0.5 piece Hokkaido pumpkin
-
500 ml Vegetable stock
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1 piece Onion(s)
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2 clove Clove(s) of garlic
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1 piece Zucchini
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2 piece Carrot(s)
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50 g Parmesan, freshly grated
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1 tsp Curry powder spice mixture for pumpkin soup
-
2 tbsp Olive oil
Preparation (6 steps)
Prepare vegetables
Core the Hokkaido pumpkin and cut into approx. 1.5 cm cubes. Cut zucchini and carrots into slices or sticks. Peel and quarter the onion. Peel the garlic cloves.
Chop onion and garlic
Put onion and garlic in the mixing bowl and chop for 3 sec./level 5. Push down with the spatula.
Sauté vegetables
Add 2 tbsp olive oil and sauté for 3 min./120°C/level 1.
Add remaining vegetables and rice
Add carrots, zucchini and pumpkin and sauté for another 3 min./120°C/level 1. Add risotto rice and curry powder and sauté until translucent for 1 min./120°C/level 1.
Cook risotto
Add vegetable stock and cook for 20 min./100°C/level 1 reverse rotation without measuring cup. Stir occasionally with the spatula.
Stir in Parmesan
Add Parmesan and stir in for 1 min./60°C/gentle stir setting reverse rotation. Season with salt and pepper.
Finished cooking? Great! 🎉
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Created by
Katharina Schulz
2
Rezepte
0
Kochbücher
Allergens
- Milk
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