Risotto with baked pumpkin and blue cheese
Author:
Cooking Together
Servings: 2
Risotto with baked pumpkin and blue cheese for connoisseurs of the gourmet.
Ingredients
| risotto rice 160 g |
| baked pumpkin 200 g |
| onions 100 g |
| chicken broth 600 ml |
| blue cheese 100 g |
| butter 40 g |
| white dry wine 60 ml |
| olive oil 50 ml |
| turmeric 1/2 tsp. |
| salt, black pepper to taste |
Instructions
Step 1
Saute the onions in olive oil.
Step 2
Add the rice, pour in the wine and cook until it evaporates.
Step 3
Mash the baked pumpkin with a blender and combine with the rice.
Step 4
Pour in a third of the hot stock, add the turmeric and stir the rice until the liquid has evaporated.
Step 5
Then alternately pour in and evaporate another two-thirds of the broth.
Step 6
Afterward, add the butter, cheese, salt and pepper. Stir and serve the risotto. Enjoy.
