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Pumpkin risotto
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 563
  • Fat about 21g
  • Carbohydrates about 67g
  • Protein about 25g
This is needed
This is needed for 4 people
  • 500 g squash (e.g. Onion Squash), chopped in cubes of approx 1 cm
  • 1 onion, finely chopped
  • 300 g risotto rice (e.g. Carnaroli)
  • 1 tbsp butter
  • 1 sachet saffron
  • 150 g Parmesan, coarsely grated
  • 30 g pumpkin seeds, roasted, chopped coarsely
  • 100 g double cream cheese
  • salt and pepper to taste
  • 1.2 litres vegetable bouillon, hot
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And that's how it's done
And that's how it's done
Melt the butter in a frying pan, sauté the onion, add the rice and sauté until translucent. Add the saffron. Dissolve the bouillon in the water and add little by little to the rice, stirring well, ensuring that the rice is covered with a small amount of liquid at all times. After 10 mins. add the squash, then cook for a further 10 mins. until the rice is creamy and al dente. Mix the double cream cheese and half of the Parmesan into the risotto, season and plate up. Garnish with the remaining Parmesan and the pumpkin seeds.