Pumpkin Risotto in Nutmeg Squash

Rating: 3.60 / 5.00 (174 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the pumpkin risotto in nutmeg pumpkin finely chop shallots and sauté with pumpkin cubes in olive oil.

Add rice, sauté until translucent and deglaze with wine.

Bring to a boil and cook rice until liquid has evaporated, stirring not too much.

Gradually add soup and cook rice, stirring repeatedly, for a total of 18-20 minutes, until nicely al dente.

Then stir in butter as well as freshly grated Parmesan and season to taste with salt, a little nutmeg and Tabasco if desired.

Cover and let stand for a short time.

Serve the pumpkin risotto in pasta plates or in a hollowed-out pumpkin that has been preheated in the oven at 140° C for 20 minutes.

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