Squash risotto with pumpkin seeds

Squash risotto with pumpkin seeds

40 Min. Active
40 Min. Total
605 kcal per people
vegetarian
Nutritional value / people: Fat: 24 g, Carbohydrate: 75 g, Protein: 25 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Cooking spoon
  • Frying pan
  • Measuring cup
  • Pan
  • Paring knife
  • Peeler
  • Tablespoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the squash

1 onion
500 g squash (e.g. butternut)
30 g pumpkin seeds

Rice

1 tbsp butter
300 g risotto rice (e.g. Carnaroli)

Risotto

1 ⅕ litres vegetable bouillon, hot
1 sachet saffron
100 g double cream cheese
150 g grated Parmesan
salt and pepper to taste

How it's done

The kids can help at the marked areas .

To prepare the squash

1 onion
500 g squash (e.g. butternut)
30 g pumpkin seeds

Peel and finely chop the onion. Peel and halve the squash, remove the seeds with a spoon. Cut the squash into approx. 1 cm cubes. Toast the pumpkin seeds in a frying pan.

Rice

1 tbsp butter
300 g risotto rice (e.g. Carnaroli)

Melt the butter in a pan, sauté the onion, add the rice and sauté until translucent, stirring constantly.

Risotto

1 ⅕ litres vegetable bouillon, hot
1 sachet saffron

Combine the stock and saffron. Stirring frequently, add a little of the stock at a time so that the rice is always just covered with liquid. After approx. 10 mins. add the squash, then simmer for a further 10 mins. until the rice is creamy and al dente.

100 g double cream cheese
150 g grated Parmesan
salt and pepper to taste

Add the cream cheese and cheese to the risotto, mix, season, plate up. Scatter the pumpkin seeds on top.

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