Pumpkin risotto with pork medallions

Name: Pumpkin risotto with pork medallions
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Hokkaido Pumpkin; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 30 g Pumpkin seeds; 200 g Risotto Rice; 800 ml Vegetable broth; 1/4 l dry white wine; 2 stem(s) Sage; 600 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g grated parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Hokkaido Pumpkin
1 Onion
1 Garlic clove
3 TABLESPOONS Olive oil
30 g Pumpkin seeds
200 g Risotto Rice
800 ml Vegetable broth
1/4 l dry white wine
2 stem(s) Sage
600 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g grated parmesan cheese

Directions

1
Wash pumpkin, remove seeds. Dice pumpkin. Peel onion and garlic and dice finely. Heat 1 tablespoon of oil in a pot. Roast the pumpkin seeds for about 4 minutes while turning and take them out
2
Add the onion and garlic and fry over a low heat until transparent. Add rice and sauté briefly. Gradually add broth and wine, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. After about 15 minutes add pumpkin. Cook for a total of 30-35 minutes
3
Wash sage, shake dry, pluck leaves from the stems. Wash the meat, dab dry and cut into slices about 1 cm thick. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat for approx. 5 minutes, turning it over. 1 minute before the end of the cooking time add sage and fry in the cooking fat
4
Add Parmesan cheese to the risotto and stir in. Season to taste with salt and pepper. Risotto and meat arrange and sprinkle with pumpkin seeds