Pumpkin and coriander risotto

Ingredients for 4 servings:

• 300g risotto
• 800 g pumpkin flesh (Hokkaido)
• 2 onions
• 1 chili pepper(s), depending on the desired spiciness
• 100 g Parmesan, freshly grated
• 1 liter vegetable broth
• 200 ml white wine
• 2 tbsp butter
• 1 bunch of coriander leaves
• 2 handfuls of walnuts
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with coriander, chili and walnuts

Finely chop the onions and chilies. Wash and deseed the pumpkin, then cut into 1.5cm cubes. Heat 2 tablespoons of butter in a large saucepan and sauté the onions and chilies. Add the risotto rice and fry gently. After 2 minutes, add the pumpkin cubes and sauté for another 2 minutes. Then deglaze with 200ml of white wine and reduce. Stir in the chopped coriander and chopped walnuts. Gradually add the vegetable stock while stirring and reduce until the risotto rice reaches the desired consistency. Stir the Parmesan cheese into the finished risotto and season with salt and pepper.