Pumpkin Risotto with Feta
A fresh Hokkaido Pumpkin risotto with parmesan and feta cheese.
21 minutes
Ingredients
- hokkaido pumpkin 120 g
- saffron 1 msp.
- vegetable stock 380 ml
- arborio risotto rice 150 g
- grated parmesan 40 g
- feta 60 g
- 3-4 sprigs of thyme
- cream 50 ml
- 1/2 tsp salt
- butter 1 tsp
- rocket 1 handful
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.
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