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Ingredients (2 servings)
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500 g Risottoreis
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400 g Speisekürbis Hokkaido
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3.000 g Zwiebel gelb
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1 Stk. Gorgonzola DOP
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1 Stk. Parmigiano Reggiano DOP
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800 ml Gemüsebrühe
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Olivenöl, Salz, Pfeffer
Preparation
- For 2 servings, finely chop 1 onion from the bag and cut the pumpkin into small cubes.
- Heat olive oil in a pot, sauté the onion and pumpkin cubes until translucent, then briefly toast 200 g of the risotto rice with them.
- Gradually add the hot vegetable broth ladle by ladle, simmering for about 20 minutes while stirring regularly until the rice is al dente and the pumpkin is soft.
- Remove the pot from the heat, fold in about 80 g of diced Gorgonzola and 40 g of freshly grated Parmesan, season with salt and pepper, and serve immediately.
