Description
Risotto with pumpkin – Risotto Zucca
Harmony of flavors: A unique taste experience that combines the natural sweetness of pumpkin with the creamy texture of risotto.
Pumpkin risotto goes well with many dishes and brings the autumnal mood straight to your plate. It goes particularly well with roast pork fillet, whose tender juiciness perfectly complements the sweet and slightly nutty flavors of the risotto. Vegetarians also get their money’s worth: roasted mushrooms or roasted chestnuts enhance the earthy notes of the risotto and provide a wonderful variety of flavors. Grated parmesan and a dash of truffle oil refine the dish. A fresh rocket salad with walnuts and a light balsamic dressing provides a refreshing and contrasting complement to the hearty flavors of the risotto.
Ingredients:
- Carnaroli rice
- Pumpkin
- Rice flour
- Flavors
Content: 450 g
Allergens: According to the list of ingredients, this product does not contain any known allergens (according to EU Regulation 1169/2011 Annex II).
Nutritional information per 100 g:
- Calorific value: 1500 kJ / 360 kcal
- Fat: 3.6 g – of which saturated fatty acids: 0.5 g
- Carbohydrates: 77 g – of which sugar: 0.7 g
- Protein: 8.0 g
- Dietary fiber: 7.3 g
- Salt: 0.35 g
Nutritional information per 100 g (prepared):
- Calorific value: 470 kJ / 110 kcal
- Fat: 1.0 g – of which saturated fatty acids: <0.5 g
- Carbohydrates: 24 g – of which sugar: <0.5 g
- Protein: 2.5 g
- Dietary fiber: 5.0 g
- Salt: 0.10 g
Preparation:
For the risotto, peel and finely dice 1 onion. Heat the butter in a pan and fry the onion until translucent. Add the rice and toast for 2 minutes. Deglaze with a little white wine and stock (or water) so that the rice is covered. Simmer over a low heat, stirring occasionally.
When the liquid has evaporated, gradually add the remaining stock (or water), stirring occasionally. Only pour in the next portion of liquid when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is tender. Grate the parmesan. Finally, mix the Parmesan into the risotto and season with salt and a little pepper.
MHD: 12/31/2025
