Pumpkin Risotto

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2–3 Shallots
  • 1 TABLESPOON Olive oil
  • 300 g Risotto Rice
  • 1 l Vegetable broth
  • 200 ml dry white wine
  • 250 g Pumpkin, e.g. Hokkaido
  • 2-3 stem(s) Sage
  • 50 g Bacon
  • 7-10 Tbsp Pepper
  • 25 g Butter
  • 75 g Fresh goat cheese
  • 7-10 Tbsp Salt

Directions

  1. 1

    Peel and finely dice the shallots. Heat the oil in a pot. Fry shallots and rice for 1-2 minutes while stirring. Deglaze with some stock and a little wine, so that the rice is covered. Simmer at low heat, stirring frequently

  2. 2

    When the liquid has been absorbed, add the wine and remaining stock gradually, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is soft

  3. 3

    Peel the pumpkin and cut into small cubes. Wash the sage, shake dry and pluck off the leaves. Cut bacon into strips. Put bacon in a cold pan, heat it up and let it crisp. Remove bacon. Fry sage leaves in bacon fat until crispy. Take out and drain on kitchen paper. Fry pumpkin cubes in bacon fat at medium heat for 5-8 minutes, remove from heat. Sage leaves, up to 4 pieces, crush and add to the pumpkin together with the bacon. Season with pepper.

  4. 4

    Stir butter, goat cheese and half of the pumpkin mixture into the risotto, season with salt and a little pepper. Arrange the risotto, add the rest of the pumpkin and garnish with sage

Nutrition Facts

KCAL
480 kcal
CARBS
66 g
FATS
14 g
PROTEINS
10 g

Categories & Tags

Main DishesheartyAutumnRice