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Pumpkin risotto with manchego
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 850
  • Fat about 46g
  • Carbohydrates about 88g
  • Protein about 20g
This is needed
This is needed for 2 people
Risotto
  • 2.5 dl water
  • 1 tbsp olive oil
  • 330 ml pumpkin soup
  • 200 g risotto rice
  • to taste salt
Garnish
  • 2 tbsp walnut kernels, coarsely chopped
  • 80 g Manchego, cut into cubes
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And that's how it's done
And that's how it's done
Risotto
Heat the oil in a pan. Add the rice and sauté until translucent, stirring continuously. Gradually pour in the soup and water, stirring frequently. Ensure that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
Garnish
Dry-roast the nuts in a frying pan for approx. 3 mins. Stir the manchego into the risotto, sprinkle the nuts on top.