Pumpkin Risotto with Feta

Name: Pumpkin Risotto with Feta
Total time: 21 min
Yield: 2 servings
Ingredients: 120 g Hokkaido pumpkin; 1 tsp saffron; 380 ml vegetable stock; 150 g arborio risotto rice; 40 g grated parmesan; 60 g feta; 3 sprigs of thyme; 50 ml cream; 1 /2 tsp salt; 1 tsp butter; 1 handful rocket

21 minutes

Difficulty: Easy

Ingredients

Servings: 2

120 g Hokkaido pumpkin

1 tsp saffron

380 ml vegetable stock

150 g arborio risotto rice

40 g grated parmesan

60 g feta

3 sprigs of thyme

50 ml cream

1/2 tsp salt

1 tsp butter

1 handful rocket

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.

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).

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.

STEP 4

Arrange risotto and garnish each with a little fresh rocket.

Pumpkin Risotto with Feta