Pumpkin risotto with Houdek Kabanos Recipe
Recipe Ingredients for Pumpkin risotto with Houdek Kabanos
Amount | Ingredient |
---|---|
2 tbsp | Amaretti (10 g, or 7 pieces) |
1 / 2 tsp | Ground coffee (ground coffee) |
1 pinch | Cinnamon |
1 pinch | Ground cardamom |
150 grams | Houdek Kabanos (classical or cheese) |
1 / 2 | Onion |
500 grams | Pumpkin |
1 tbsp | Butter |
300 grams | Risotto rice (arborio, carnaroli or vialone nano) |
80 mg | White wine |
L 1 | hot chicken stock, substitute chicken broth |
1 / 2 | Clove garlic, sliced |
1 / 4 | Vanilla pod |
Salt | |
1 pinch | Mild chili ground |
1 tbsp | Butter |
40 g | freshly grated Parmesan cheese |
Pumpkin risotto with Houdek Kabanos Recipe Directions
For the spice mix finely crushed amaretti, mix it with coffee powder, cinnamon and cardamom. The Kabanos into thin slices.
Peel the onion and cut into small cubes, remove the seeds from the pumpkin cut away the peel, and cut the pumpkin flesh into 1cm cubes.
Sauté both glazed in a wide saucepan over medium heat in butter, add the rice and make jokes while mitsch hot until the rice grains.
Deglaze with the wine let simmer, pour in some chicken stock, stirring frequently move to admit again and again and some liquid from the rice and let soak until the rice grains are soft after 15 to 20 minutes, but still have bite.
After giving a good 15 minutes with the garlic and vanilla risotto. Once the rice is ready, remove all the whole spices again, season with salt and chili butter and parmesan and finally with the Kabanosscheiben stir.
In deep warm serving plates and sprinkle with a little spice from the amaretti mixture.