Creamy Pumpkin Risotto for Autumn
Ingredients
- 2 tbsp olive oil
- 500 g pumpkin puree
- 1 onion
- 300 g risotto rice
- 700 ml water
- 300 ml white wine
- 3-4 tbsp Parmesan or vegetarian cheese alternative
- 4 tbsp cream cheese
- 30 g butter
- 1/2 tsp curry spice (optional)
- Salt, pepper & nutmeg to taste
- 2 tbsp soup seasoning
Preparation
Finely chop the onion and sauté in a wide pot with olive oil.
Add the rice and let it become translucent.
Deglaze with white wine and reduce the heat.
Add water and vegetable broth.
Stir in the risotto rice and cook for about 18 minutes until al dente.
Then stir in the butter, pumpkin puree, cream cheese, spices, and cheese, and let the rice cook a little longer on reduced heat.