preperation time: ~15-20 Min. | cooking time: ~25 Min. | level: easy
450 g pumpkin flesh
1 shallot
1 clove of garlic
2 tbsp olive oil
2 tbsp butter
350 g risotto rice
100 ml white wine
1 liter vegetable stock (hot)
1 bunch of scallion
3 tbsp crème fraîche
50 g parmesan
pepper
cress
Cut the pumpkin in to stips of pumpkin flesh. Finely chop the shallot and the garlic clove.
Heat the olive oil and melt the butter in the oil. Braise shallot, garlic and pumpkin flesh lightly. After a few minutes sprinkle the rice into the mixture and let it braise a bit.
Now add the wine and let it boil. Slowly add the vegetable stock and let the rice swell for about 20 minutes.
Clean the scallion, cut it in rings and add it 5 minutes before the cooking time is up. Mix everything with the créme fraíche and the parmesan. Spice the risotto up with pepper and add the cress on top of.
