Pumpkin Risotto a La Kleeberg

Rating: 2.5 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



The pumpkin is grated, salted and mixed with a little bit of ginger, sugar, chili and, if you like, bay leaf. Mixture must rest for about 1 hour. Next, squeeze the pumpkin in a tea towel, collecting the juice. The pumpkin is cooked in melted butter with diced shallots for 10-15 minutes. Here you can extinguish with pumpkin juice.

25 min. before the time of the meal put the butter in a saucepan. Add shallots and cook until translucent. Add risotto rice and sauté until long grain rice is translucent. Deglaze with a tiny bit of white wine (white wine will boil away Рunfortunately).

Add the pumpkin soup and gradually add twice the amount of liquid as long grain rice (e.g. 400ml clear soup for 200g long grain rice, equals about 4 people). Simmer gently for about 20 minutes until the long-grain rice “waves”, or swirls. Fold in ice-cold butter cubes (binds), add freshly grated Parmesan and season with salt, juice of a lemon, sugar and white pepper.

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