Risotto with pumpkin and goat cheese

Name: risotto with pumpkin and goat cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g fresh pumpkin; 1 onion; 1 toe garlic; 20 g fresh Italian herbs; 3 el pine nuts; 3 el extra virgin olive oil with garlic and chili pepper; 300 g risotto rice; 100 ml sherry medium dry; 1 herbal stock; 400 ml tap water; 150 g soft goat cheese; 1 el butter; 50 g Parmigiano Reggiano

Dish with pumpkin, onion, garlic, pine nuts, risotto rice, sherry, goat cheese and Parmesan cheese.

Ingredients

Kitchen Stuff

stir fry

Directions

Clean the pumpkin, peel and cut into cubes.
Chop the onion and garlic.
Ris the thyme of the twig. Finely chop the rest of the herbs (rosemary is not used).
Roast in a dry wok pine nuts. Leave to cool on plate.
Heat in a stirring oil and stir fry the pumpkin approx. 3 min. Scoop on a plate.
Spoon the rest of the oil into the shortening and gently fry the onion and garlic for about 2 minutes.
Spoon the rice through and keep stirring until the grains are translucent.
Stir in the sherry and three quarters of the herbs.
Crumble the bouillon tablet over the rice and for the water when all sherry is absorbed.
Let the rice cook over about 15 minutes on low heat.
Spoon the pumpkin through and allow to heat for about 5 minutes.
Crumble the goat's cheese.
Spoon the butter, Parmesan cheese, half of the goat cheese and pine nuts through the risotto.
Remove the wok from the heat and leave to cover for another 5 minutes.
Put the risotto on plates and divide the rest of the goat's cheese, pine nuts and herbs.