Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


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
  • 1 sachet saffron
  • 1 onions, finely chopped
  • 1.2 litres vegetable bouillon, hot
  • 1 tbsp butter
  • 300 g risotto rice (e.g. Carnaroli)
  • 500 g squash (e.g. Onion Squash, chopped in cubes of approx 1 cm)
  • 100 g double cream cheese
  • salt and pepper to taste
  • 30 g pumpkin seeds, roasted, roughly chopped
  • 150 g Parmesan, coarsely grated
View these products
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.