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PUMPKIN RISOTTO

Ingredients for People

300 g Grated pumpkin
1 pce Finely chopped onions
40 g Butter
300 g Risotto rice
800 g Vegetable stock
10 g Roasted pumpkin seeds
75 g Grated cheese

PREPARATION

In the wok, briefly sauté the chopped onions in the butter, add pumpkin and rice and continue to sauté. Deglaze with hot stock, add the valved vanilla pod and continue to simmer at 180 °C for 20 minutes, stirring constantly. Stir in cheese and Mascarpone shortly before serving, season with salt and pepper and garnish with the roasted pumpkin seeds.

TIP

Proceed as follows if you would like to prepare the risotto rice in advance. Pre-cook the risotto rice with ½ the liquid for about 10 minutes. Do not add the Mascarpone yet. Take the wok off the barbecue. Distribute the contents evenly within the wok so it can cool down quickly. Before serving, heat up with the remaining liquid and complete the cooking process. Add the Mascarpone and serve.

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