Light pumpkin risotto

Name: Light pumpkin risotto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 untreated orange; 1 (80 g) Onion; 2 Garlic clove; 2 TABLESPOONS Olive oil; 250 g Risotto Rice; 200 ml dry white wine; 600 ml Vegetable broth (instant); 1/2 (approx. 300 g) Butternut Pumpkin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Pumpkin seeds; 10 Stem(s) Thyme; 50 g Fresh goat cheese; 7-10 Tbsp Sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 untreated orange
1 (80 g) Onion
2 Garlic clove
2 TABLESPOONS Olive oil
250 g Risotto Rice
200 ml dry white wine
600 ml Vegetable broth (instant)
1/2 (approx. 300 g) Butternut Pumpkin
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Pumpkin seeds
10 Stem(s) Thyme
50 g Fresh goat cheese
7-10 Tbsp Sugar

Directions

1
Wash orange hot and rub dry. Grate the peel. Cut orange in half and squeeze. Peel onion and garlic and chop finely. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic until transparent.
2
Add rice and sauté briefly. Add wine, orange juice and half of the stock, bring to the boil, cover and cook over a low heat for about 20 minutes. When the liquid is absorbed, add the remaining stock little by little, stirring from time to time.
3
Peel the pumpkin and remove the seeds. Cut pumpkin into small cubes. Heat 1 tablespoon of oil in a pan. Fry the pumpkin for 6-8 minutes, swirling occasionally. Season with salt and pepper.
4
Roast pumpkin seeds in a pan without fat until crispy. Wash thyme, dab dry and, except for something to garnish, pluck leaves from the stalks. Fold the pumpkin, goat cheese, orange peel and thyme into the risotto.
5
Season the risotto with salt, pepper and a little sugar. Arrange on plates, sprinkle with pumpkin seeds and garnish with remaining thyme.