Ingredients
-
120g hokkaido pumpkin
-
1 msp. saffron
-
380ml vegetable stock
-
150g arborio risotto rice
-
40g grated parmesan
-
60g feta
-
3-4 sprigs of thyme
-
50ml cream
-
1/2 tsp salt
-
1 tsp butter
-
1 handful rocket
Ingredients
Adjust Servings:
| 120g hokkaido pumpkin | |
| 1 msp. saffron | |
| 380ml vegetable stock | |
| 150g arborio risotto rice | |
| 40g grated parmesan | |
| 60g feta | |
| 3-4 sprigs of thyme | |
| 50ml cream | |
| 1/2 tsp salt | |
| 1 tsp butter | |
| 1 handful rocket |
Steps
|
1
|
Remove the seeds of the Hokkaido pumpkin, peel it and cut into 5x5 mm cubes. Mix the stock and saffron until the stock changes colour. |
|
2
|
Thoroughly mix the pumpkin meat, saffron stock, rice, parmesan, coarsely crumbled feta cheese, leaves plucked from the thyme sprigs, cream and salt in a flat mould (for example, ceramic casserole dish). |
|
3
|
Cook in the microwave for 16 minutes at 600 W in the microwave. Then remove from the microwave and stir in butter until it has melted. |
|
4
|
Arrange risotto and garnish each with a little fresh rocket. |
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