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Pumpkin Risotto with Feta

  • 21 mins
  • Easy
  • Vegetarian
  • Microwave

Ingredients

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Steps

1

Remove the seeds of the Hokkaido pumpkin, peel it and cut into 5x5 mm cubes. Mix the stock and saffron until the stock changes colour.

2

Thoroughly mix the pumpkin meat, saffron stock, rice, parmesan, coarsely crumbled feta cheese, leaves plucked from the thyme sprigs, cream and salt in a flat mould (for example, ceramic casserole dish).

3

Cook in the microwave for 16 minutes at 600 W in the microwave. Then remove from the microwave and stir in butter until it has melted.

4

Arrange risotto and garnish each with a little fresh rocket.

Enjoy

Pumpkin Risotto with Feta

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Ingredients

Adjust Servings:
120g hokkaido pumpkin
1 msp. saffron
380ml vegetable stock
150g arborio risotto rice
40g grated parmesan
60g feta
3-4 sprigs of thyme
50ml cream
1/2 tsp salt
1 tsp butter
1 handful rocket
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