Créé avec l’IA
Pumpkin and Goat's Cheese Risotto
45 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- pumpkin500 g
- arborio rice150 g
- goat's cheese100 g
- onion1 medium
- garlic2 cloves
- vegetable stock1 liter
- parmesan cheese50 g
- olive oil2 tablespoons
- saltto taste
- pepperto taste
Instructions
- 1
Peel and dice the pumpkin into small cubes.
- 2
Finely chop the onion and garlic.
- 3
Heat the olive oil in a large pan over medium heat.
- 4
Add the onion and garlic to the pan and sauté until the onion is translucent.
- 5
Add the diced pumpkin to the pan and cook for about 5 minutes, stirring occasionally.
- 6
Stir in the arborio rice and cook for 2 minutes until the rice is well coated with oil.
- 7
Gradually add the vegetable stock, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more.
- 8
Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
- 9
Stir in the goat's cheese and parmesan cheese until melted and well combined.
