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Pumpkin Risotto with Feta

Pumpkin Risotto with Feta

   

Pumpkin Risotto with Feta
Cooking Time21 minutesDifficulty:Easy

Ingredients

Servings:2
  • 120 gHokkaido pumpkin
  • 1 tspsaffron
  • 380 mlvegetable stock
  • 150 garborio risotto rice
  • 40 ggrated parmesan
  • 60 gfeta
  • 3sprigs of thyme
  • 50 mlcream
  • 1/2 tspsalt
  • 1 tspbutter
  • 1 handfulrocket

Steps

STEP 1

Remove the seeds of the Hokkaido pumpkin, peel it and cut into 5x5 mm cubes. Mix the stock and saffron until the stock changes colour.

Pumpkin Risotto with Feta

STEP 2

Thoroughly mix the pumpkin meat, saffron stock, rice, parmesan, coarsely crumbled feta cheese, leaves plucked from the thyme sprigs, cream and salt in a flat mould (for example, ceramic casserole dish).

Pumpkin Risotto with Feta

STEP 3

Cook in the microwave for 16 minutes at 600 W in the microwave. Then remove from the microwave and stir in butter until it has melted.

Pumpkin Risotto with Feta

STEP 4

Arrange risotto and garnish each with a little fresh rocket.

Enjoy

Pumpkin Risotto with Feta

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