Pumpkin rice patties

Ingredients for 4 servings:

• 1 butternut squash, cut into 2cm cubes
• 3 tbsp olive oil
• 1 onion(s), red, finely diced
• 1 large carrot(s), finely diced
• 250 g rice, risotto
• 1 liter vegetable broth
• 1 tbsp oregano, finely chopped
• 1 tbsp thyme, finely chopped
• salt and pepper
• 50 g semolina (wheat semolina)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

vegan

Preheat oven to 220°C. Place the pumpkin cubes in a shallow baking dish and drizzle with a tablespoon of olive oil. Bake in the oven for 30 minutes. Heat a tablespoon of olive oil and sauté the onion and carrot. Add the rice and mix with the oil. Gradually add the broth and cook, stirring until all the liquid is absorbed. Puree the pumpkin in a blender and stir into the risotto. Season with oregano, thyme, salt, and pepper. Spread the risotto mixture onto a baking sheet about 3 cm thick and let cool, then cut out round patties. Toss in semolina and fry in hot oil until crispy.