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Pumpkin Risotto with Roasted Vegetables

(0)
40 Min
 
portions
4 %

Carbs

2 %

Fats

2 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 493 g
Energy 157 kJ / 38 kcal 772 kJ / 185 kcal
Sat. fat 1 g 5 g
Unsat. fat 1 g 3 g
Fibre 1 g 4 g
Salt 124 mg 611 mg
Units:
 
  • 150 ml
    Vegetable stock
  • 100 g
    Pumpkin
  • 63 g
    Risotto Rice
  • 25 g
    Parsnip
  • 26 ml
    wine, table, white
  • 25 g
    Beetroot
  • 25 g
    Carrot
  • 20 g
    Shallot
  • 19 g
    Cherry tomato red
  • 19 g
    Cherry tomato yellow
  • 13 g
    Parmesan
  • 5 g
    Butter
  • 3 g
    Garlic
  • 1 g
    Salt
  • 0 mg
    Cumin
  • 493 g
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Ladle , 1 x Spatulas , 1 x Colander
Method

Preparation time

10 Min

Cooking time

30 Min

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1

Peal and cut the pumpkin and shallot into fine cubes

Crush, peel and chop the garlic.

Place a sauce pan on medium heat and melt 10g of butter. Gently glaze the shallots, pumpkin and the garlic with some freshly ground pepper and the cumin powder for 3 to 4 minutes.

2

Meanwhile rinse the risotto in a colander and drain off the excess water.

Grate a little of parmesan on flat baking paper and bake in the oven at 160 C for about 6 - 8 minutes until golden brown.

3

Add the risotto to the sauce pan and gently stir until the risotto is coated with the butter and starts to glaze.

4

Add a ladle of stock while stirring, when the stock has been absorbed add another ladle of stock and repeat this process until all the stock has been added. This should take about 14 to 16 minutes

5

Fold through the remaining butter and a little of parmesan cheese.

Add salt and freshly ground pepper to taste and leave for 2 minutes before serving.

Garnish the risotto with the roasted vegetables and the parmesan biscuits.

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