Filter
Reset
Sort ByRelevance
Antipex
Pumpkin risotto with smoked duck breast
This risotto with pumpkin, sage and leek is extra luxurious with the smoked slices of duck breast fillet.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a pan with the water to the boil, add the bouillon tablet and reduce the heat. Wash the leek and cut into 1 cm rings. Cut the sage finely.
-
Heat the butter in the pan with a thick bottom. Add the pumpkin pieces and sage and cook for 3 minutes. Add the leeks and cook for 2 minutes.
-
Add the risotto rice and cook for 3 minutes until the grains are translucent. Add a dash of stock and stir until it is absorbed.
-
Add another dash of broth and stir until it too has been absorbed. Repeat until the rice is al dente.
-
This takes approx. 20 min. (You may have some broth left over).
-
In the meantime, heat a skillet without oil or butter and toast the pumpkin seeds with a pinch of salt for 4 minutes. Shake regularly. Remove from the pan and allow to cool a plate.
-
Stir the cheese through the risotto and season with salt and pepper. Divide over deep signs. Divide the duck breast fillet over it and garnish with the pumpkin seeds.
Blogs that might be interesting
-
30 minMain dishgenerous raisins from chili, Red port, fresh thyme, unroasted walnuts, chicken breast, pancetta, traditional olive oil,stuffed chicken fillet with raisins, port and walnuts
-
15 minMain dishturkey twigs, flour, (freshly ground) pepper, sage, Parma ham, olive oil, Red port, cranberry compote, salt,saltimbocca of turkey schnitzel with cranberry juice
-
20 minMain dishwholegrain penne, salami, mushrooms, White wine, creme fraiche, arugula,pasta with crispy salami and mushrooms
-
45 minMain dishpaprika mix, sardine fillets, pasta sauce with herbs, chilled lasagne sheets, bechamel,fast lasagna with sardines and peppers
Nutrition
730Calories
Sodium0% DV1.040mg
Fat52% DV34g
Protein66% DV33g
Carbs23% DV69g
Fiber36% DV9g
Loved it