Devices & Accessories
Pumpkin Risotto
Prep. 25 min
Total 50 min
8 portions
Ingredients
-
Parmesan cheese rind removed, cut in pieces (3 cm)120 g
-
pumpkin cut in pieces400 g
-
water100 g
-
salt2 tsp
-
extra virgin olive oil20 g
-
risotto rice400 g
-
vegetable broth (see tips)700 g
-
butter room temperature, cut in small pieces60 g
-
freshly ground black pepper1 tsp
-
fresh black truffle cut in thin slices, to garnish1 piece
Difficulty
easy
Nutrition per 1 portion
Protein
10 g
Calories
1481 kJ /
354 kcal
Fat
15 g
Fibre
3 g
Carbohydrates
44 g
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World Cuisine by Chef Koen Vessies
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International
International
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