John Myers
Contents
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Ingredients
- 1 Fresh shallot
- 150 g Hokkaido pumpkin
- 3 tbsp Butter
- 200 g Risotto rice
- 100 ml Semi-Dry white wine
- 600 ml Vegetable broth hot
- 1 tbsp Rapeseed oil
- 400 g Beef rump steak
- 1 branch Rosemary fresh
- Salt and pepper
- 70 g Gorgonzola
Instructions
- Grate the pumpkin, cut the shallot into fine cubes. Heat 2 tablespoons of butter in a saucepan. Sauté risotto rice in the butter. Add shallots and sauté briefly. Deglaze with white wine and reduce almost completely. Add enough hot stock so that the ingredients are just covered. Let swell over a mild heat, stirring several times Then add the pumpkin and let it soak for about 20 minutes. Tear up the Gorgonzola and stir into the risotto.
- Heat the oil in a pan. Sear the beef rump steaks for about 3-5 min .
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 10.3gProtein: 7.2gFat: 4.2g
