Quick and Easy Pumpkin Risotto
Ingredients
- 2 tablespoons olive oil
- 500 grams pumpkin puree
- 1 onion
- 300 grams risotto rice
- 700 ml water
- 300 ml white wine
- 3-4 tablespoons Parmesan or vegetarian cheese alternative
- 4 tablespoons cream cheese
- 30 grams butter
- 1/2 teaspoon curry powder, optional
- Salt, pepper, and nutmeg to taste
- 2 tablespoons 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 and cook al dente for about 18 minutes.
Then stir in the butter, pumpkin puree, cream cheese, spices, and cheese, and let the rice cook a bit more on reduced heat.
