Pumpkin risotto with smoked duck breast

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.