Pumpkin Risotto

dinner · ⏱ 30 min · 2 portions · 89.0 g carbs / portion · vegetarian · allergens: milk

v2 · rb0e705f985 20260727Z1751 Pumpkin Risotto 🎉 🔥 preheat oven to 250°C and warm the baking tray and olive oil 🔥 ⏱ 20-25 min peel and cube the pumpkin and roast in the oven 🍳 ⏱ 4-5 min finely chop the onion and fry, then fry 1 min, then fry 1-2 min 🍳 ⏱ 15 min add broth calmly and simmer to total 🔪 finely chop the garlic and fold in with the risotto 🌀 stir risotto and broth base until cooked 🌀 stir in the spinach until wilted 🌀 stir in the roasted pumpkin and season to taste 🌀 stir in the parmesan until melted final plating with toasted pumpkin seeds 🍳 toast pumpkin seeds lightly 1 tbsp olive oil araking tray, oil, oven 20-25min -> Bake together -> Serve together 0.5 pieces pumpkin peeled into cubes 0.5 pieces onion finely chopped 1 piece garlic clove, finely chopped 150 g risotto 750 ml broth 1 piece spinach handful 25 g parmesan 1 piece pumpkin seed risotto spinach parmesan
http://flowcooking.food/en-us/recipe/898/pumpkin-risotto/