Pumpkin Risotto

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Delicious creamy autumn risotto with roasted pumpkin and parmesan cheese



Heat the oven to 200 degrees. Cut the pumpkin into cubes and place in a bowl. Add a dash of oil, sage, pepper and salt and mix everything together. Spread on a baking tray and bake in the oven for 20 minutes.
Meanwhile, finely chop the onion and fry in a pan with a little oil. Add the risotto rice and cook for 3 minutes. Deglaze with a splash of wine and wait for it to be absorbed. Dissolve the bouillon tablet in about 1 liter of boiling water. Add a ladle of stock at a time to the risotto rice until it is absorbed. In the meantime, stir occasionally. It takes about 25 minutes for the risotto rice to be cooked, but this can vary slightly and you may have a little stock left over or need extra.
Remove the pumpkin cubes from the oven and mix half smooth with a stick blender or blender. Add a little stock to thin the mixture. Just before the rice is cooked, pour the pumpkin puree into the risotto and let it absorb.
Stir a knob of butter through the risotto and grate in the Parmesan cheese. Serve the pumpkin risotto with the remaining cubes of roasted pumpkin, extra parmesan and some basil.
Tip: add some extra fried mushrooms or mushrooms
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
pumpkin risotto

Source: Leukerecepten by leukerecepten-nl.
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