John Myers
Ingredients for 6 servings:
- 6 cup(s) rice (risotto rice), small cups
- 700 g pumpkin(s)
- 2 carrots
- 3 onions
- n. B. white wine
- salt and pepper
- 1 ½ liters vegetable broth, homemade or instant
- 3 saffron threads
- Parsley
- e.g. Parmesan
- olive oil
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Dice 2 onions and fry in olive oil, add 6 small cups of rice (about an espresso cup full per person), fry briefly, and stir well. After about 3 minutes, cover the rice and onions with the white wine. Meanwhile, simmer either homemade vegetable stock or 1 1/2 liters of water with a vegetable stock cube. Add two to three saffron threads and gradually add enough stock to the rice to just cover it but not burn. Stir well. At the same time, dice the pumpkin and fry it with a diced onion. Add the sliced carrots, add a little of the vegetable stock, and cook the vegetables until soft. Season with salt and pepper and stir in the parsley. Puree everything and add it to the risotto as soon as the rice is tender and the risotto is nice and creamy. Finally, grate some Parmesan cheese over the risotto and mix everything well.
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