Buy all ingredients right below the recipe
Ingredients
- 1 small red onion (approx. 50 g)
- 3 cloves garlic
- 100 g Parmesan cheese
- 2 tablespoons rapeseed or sunflower oil
- 200 g Arborio risotto rice
- 1.2 l vegetable broth
- 300 g pumpkin puree
- 2 tablespoons butter
- Juice of 1 small lemon
- Salt to taste
Steps
- 1Peel and finely chop the red onion. Peel and mince the garlic. Grate the Parmesan cheese on a fine grater.
- 2In a large pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté for 2-3 minutes. Then add the garlic and sauté for another 30-60 seconds. Add the rice and toast, stirring constantly, for 2-3 minutes until the grains start to whiten.
- 3Add the vegetable broth to the rice in 5 increments: pour in 200 ml, cook over medium heat for 4-5 minutes until the rice absorbs almost all the liquid, then add the next portion. Mix the last, fifth portion of broth with the pumpkin puree, pour into the pan, and cook for another 3-4 minutes until the sauce thickens and the rice softens.
- 4Remove the pan from the heat. Add the butter and grated Parmesan, then stir until they are completely melted and make the risotto creamy. Finally, season with freshly squeezed lemon juice and salt. Mix thoroughly and serve immediately.
- 5* How to make pumpkin puree: Cut 300 g of pumpkin flesh into cubes, place in a saucepan, and cover with water. Bring to a boil, then cook over medium heat for 18-20 minutes until soft. Drain and puree until smooth with an immersion blender.
