Pumpkin risotto with gratinated goat cheese

Name: Pumpkin risotto with gratinated goat cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Hokkaido Pumpkin; 1 (approx. 80 g) Onion; 1 TABLESPOON Olive oil; 250 g Risotto Rice; 200 ml dry white wine; 800 ml Vegetable broth (instant); 50 g grated parmesan cheese; 8 (62.5 g each) Goat's cheese taler; 7-10 Tbsp sautéed pearl onion halves, red pepper, parmesan slices and marjoram

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Hokkaido Pumpkin
1 (approx. 80 g) Onion
1 TABLESPOON Olive oil
250 g Risotto Rice
200 ml dry white wine
800 ml Vegetable broth (instant)
50 g grated parmesan cheese
8 (62.5 g each) Goat's cheese taler
7-10 Tbsp sautéed pearl onion halves, red pepper, parmesan slices and marjoram

Directions

1
Cut the pumpkin into slices, remove seeds, peel the pumpkin and dice the pulp. Peel onion and cut into small cubes. Heat oil in a pot, fry diced onion until transparent. Add rice and steam briefly. Add white wine and let it boil down a little bit at low heat. Add broth bit by bit, stirring from time to time.
2
Always add the next portion of liquid only when the rice has absorbed the liquid. 10 minutes before the end of the cooking time, add the pumpkin cubes and cook. Cook for a total of 30-35 minutes. Shortly before the end of the cooking time, stir in 3 tablespoons of parmesan. In the meantime, spread the remaining Parmesan cheese on the cheese taler and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes. Arrange the risotto with the cheese taler in bowls. Garnish with sautéed onion halves, red pepper, parmesan cheese slicer and marjoram