Recipe - pumpkin risotto

Ingredients: 400 g Hokaido Kuerbis1 small Zwiebel50 g Butter150 g Risottoreis100 ml Weisswein250 ml Gemuesebruehe50 g grated Parmesan salt, pepper

Preparation:

At the end of the week, there is an autumn recipe of Kiki as in the last days. Today, it - has cooked pumpkin risotto to pumpkin bread, and pumpkin potato buffer:

The pumpkin erode and Peel. Pulp roughly dice and wrap in foil.

Cook in the oven at 180 ? C about 25 minutes.

Peel the onion, finely dice and brown butter in a saucepan with a tablespoon.Add the risotto rice and stew glassy. You can then pour the wine and evaporate.

Stirring after the vegetable broth to the rice, pour, until it is cooked pucture resistant (takes approx. 20 minutes).Then stir in the remaining butter and the Parmesan cheese.

Lift the pumpkin cubes salt and pepper in the risotto.

Recipe - pumpkin risotto  the week goes with a delicious recipe from Kiki ends: pumpkin risotto is an autumn version 2.3 of rice Court.Taste meat or even pure.Categories: Recipes collection
Tags: pumpkin • rice • rice • risotto loading...