Der Beitrag Pumpkin Risotto with Pumpkin Seeds erschien zuerst auf kitchensplace.
]]>
It’s finally that time again: autumn is here and the pumpkin season is starting! Orange pumpkins are currently shining in every supermarket and on every food blog. From pumpkin seed soup to oven pumpkin and pumpkin pie, I am currently seeing so many great recipes that I have also created a new pumpkin recipe myself. The result was this pumpkin risotto, the color of which was really fantastic orange. Fortunately, my pumpkin risotto not only looks fabulous, it tastes wonderful too! Puffy and creamy with a bit of bite – that’s how a risotto should be! The delicious pumpkin pieces, the pumpkin seeds and the pumpkin seed oil round off my risotto.
If you fancy more pumpkin recipes, have a look under my catchphrase pumpkin after. You can find more risotto variations here .
Nutritional information per serving:
Calories: 631 – Protein: 16g – Fat: 30g – Carbs: 74g
Pumpkin Risotto
Ingredients
- 150g risotto rice
- 1/2 Hokkaido pumpkin
- 1 shallot
- 2 cloves garlic
- 500ml water
- 2 tablespoons olive oil
- 30g Parmesan cheese
- 10g butter
- 20g pumpkin seeds
- 2 teaspoons pumpkin seed oil
- salt, pepper, nutmeg
- optional: white wine
Directions
- Step 1 Wash the Hokkaido and cut into approx. 2cm thick columns
- Step 2 Lay the columns on a baking tray with baking paper, brush with 1 tablespoon olive oil and season with salt and pepper. Then bake the Hokkaido for about 30 minutes at 180 degrees convection oven.
- Step 3 Remove the pumpkin wedges from the oven and 2/3 of the columns a blender or with the blender puree finely. Tip: If necessary, add 100ml of water to make it easier to blend the pumpkin. Set aside the rest of the squash.
- Step 4 finely dice the shallot and garlic and sauté in a saucepan with 1 tablespoon of olive oil. Add the risotto rice and sweat briefly. Optionally, deglaze with white wine
- Step 5 then cover the risotto rice with water and bring to the boil, stirring, until the water has boiled away. Repeat the process about 3-4 times until the water is used up.
- Step 6 Meanwhile, finely dice the remaining pumpkin slices and set aside. Stir the pumpkin puree into the risotto. Add butter and Parmesan cheese and mix.
- Step 7 Season the pumpkin risotto with salt and pepper. Finally, carefully fold in the pumpkin cubes
- Step 8 Serve the pumpkin risotto optionally with pumpkin seed oil and extra Parmesan.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Pumpkin Risotto with Pumpkin Seeds erschien zuerst auf kitchensplace.
]]>Der Beitrag Oven pumpkin with honey and feta erschien zuerst auf kitchensplace.
]]>Preparation and tips
Preparing pumpkin wedges for the oven doesn’t look so easy at second glance, because there is one problem: the pumpkin is very firm and difficult to cut. It is therefore advisable to divide the pumpkin in half so that the core can be removed. To do this, wash the pumpkin warm and cut it open with a sharp knife. The core casing can then be easily scraped out with a spoon.
After the inside of the pumpkin has been removed, the pumpkin should be cut into quarters. These quarters are then rubbed with a little olive oil and baked in the oven at 180 degrees for about 20 minutes. This has the effect that the pumpkin becomes soft and can then be better cut into wedges. After the pumpkin has been pre-baked, it is easy to cut into small wedges. Simply cut the quarters into columns. Then place the wedges in a baking dish and brush evenly with olive oil and season with salt, pepper and a little cinnamon. Warning: Do not use too much cinnamon – the cinnamon only gives the pumpkin a light aroma that should not be too intense. Then dice the feta and distribute it evenly on the pumpkin wedges.
The feta will caramelize slightly during baking and result in a crispy chewing experience. It also gives the pumpkin a creamy taste component and provides high-quality proteins. Finally, finely chop fresh rosemary and walnuts and sprinkle over the pumpkin wedges. Then put the baking dish in the oven again and bake everything at 180 degrees O / U for about 25 minutes. When serving the pumpkin, I always have a bowl of honey ready so that everyone can pour honey over the pumpkin as they wish.
Overall, this recipe is a nice recipe for a light pumpkin variant, which can also be combined with a salad or a side dish of meat. If you like this recipe and you like pumpkin, you will surely like my pumpkin soup too.
If you are interested in other recipes, check out my recipe collection.
Nutritional Information per serving of oven pumpkin
Oven pumpkin with honey and feta
Ingredients
- 1 Hokkaido pumpkin
- 100g feta
- 20g walnuts
- 1 tablespoon olive oil
- 1 teaspoon honey
- salt, pepper, cinnamon, rosemary
Directions
- Step 1 Wash the pumpkin and cut in half. Take out the core and quarter the pumpkin.
- Step 2 Bake the pumpkin quarters in a pan at 180 degrees in the oven for about 20 minutes until it becomes softer.
- Step 3 Now cut individual pumpkin wedges from the pumpkin pieces and place them in a baking dish. Brush the pumpkin wedges evenly with olive oil and season with salt, pepper and cinnamon.
- Step 4 Dice the feta and sprinkle over the pumpkin wedges.
- Step 5 Finely chop the rosemary and walnuts and sprinkle over the pumpkin wedges and the feta.
- Step 6 Bake everything for about 25 minutes in the oven at 180 degrees O / U.
- Step 7 Serve the finished pumpkin wedges and pour honey over them if you like.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Oven pumpkin with honey and feta erschien zuerst auf kitchensplace.
]]>