Filter
Reset
Sort ByRelevance
MAVNCURLY
Pumpkin risotto
Risotto with pumpkin and Grana Padano.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 190 ºC.
-
Halve the pumpkin in the length. Remove the seeds and the stringy inside of the pumpkin and cut off the skin with a sharp knife.
-
Cut the flesh into cubes of 2 cm. Spread the flesh over a baking sheet covered with parchment paper.
-
Sprinkle with the oil. Sprinkle with the herbs and season with salt and pepper. Bake for about 20 minutes in the oven.
-
Heat the oil and butter in a thick-bottomed pan. Chop the onion and fry the onion for 8 minutes. Add the rice and stir until all the grains shine.
-
Add a dash of stock and stir until it is absorbed. Then add another shoot. Continue until the risotto is done. This takes about 20 min.
-
Add the pumpkin and half of the cheese. Divide the risotto over the plates and sprinkle with the rest of the cheese.
-
45 minMain dishPizza Dough, Parmesan cheese, paprika mix, onion, ricotta, dried thyme,pizza with paprika and ricotta
-
40 minMain dishlemon, garlic, cumin powder (djinten), chicken drumsticks, chicken carbonade, olive oil, chicken bouillon, spring / forest onion, fresh fresh mint, fresh fresh mint, couscous,chicken with couscous, lemon and mint
-
30 minMain dishfresh white asparagus, White rice, garlic, Broccoli, salmon fillet, traditional olive oil, ketjapmarinade, sweet chilli sauce,stir-fried salmon with white asparagus
-
50 minMain dishchicken drumsticks, olive oil, baby potatoes, Red onions, red peppers, black olives, caraway seed (kummel), paprika,chicken with peppers and potatoes
Nutrition
595Calories
Sodium0% DV1.455mg
Fat46% DV30g
Protein32% DV16g
Carbs22% DV65g
Fiber16% DV4g
Loved it