Pumpkin Risotto

Pumpkin Risotto

3.0 30 ratings

Prep. 25 min

Total 50 min

8 portions

Ingredients

Parmesan cheese rind removed, cut in pieces (3 cm)
120 g
pumpkin cut in pieces
400 g
water
100 g
salt
2 tsp
extra virgin olive oil
20 g
risotto rice
400 g
vegetable broth (see tips)
700 g
butter room temperature, cut in small pieces
60 g
freshly ground black pepper
1 tsp
fresh black truffle cut in thin slices, to garnish
1 piece

Difficulty

easy

Nutrition per 1 portion

Protein 10 g

Energy 1481 kJ / 354 kcal

Fat 15 g

Fibre 3 g

Carbohydrates 44 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

World Cuisine by Chef Koen Vessies 10 recipes
International

You might also like...

Murgh makhani (Butter chicken)

1h 15 min.

Mushroom risotto

30 min.

Poached Eggs

15 min.

Bread rolls with parmesan and rosemary

45 min.

Cauliflower Mash

25 min.

Cauliflower Mash

25 min.

Smoked salmon mousse

5 min.

Amaretto Sour (Metric)

10 min.

Scallops with pea purée

25 min.

Vegetable stock paste

50 min.

Beetroot salad

10 min.

Walnut and spinach pesto

5 min.