Pumpkin risotto with dried cranberries Recipe
Recipe Ingredients for Pumpkin risotto with dried cranberries
| Amount | Ingredient |
|---|---|
| 50 g | dried cranberries |
| 600 ml | Cranberry juice |
| 400 grams | Pumpkin |
| 2nd Shallots | 3rd Garlic cloves |
| 1 zw | Thyme |
| 450 ml | Vegetable broth |
| 3 tbsp | Olive oil |
| 250 grams | Risotto rice |
| 4 tbsp | chopped parsley |
| 4 tbsp | freshly grated Parmesan cheese |
| 40 g | Butter |
| some | Salt and pepper |
Pumpkin risotto with dried cranberries Recipe Directions
Dried cranberries in a little juice over low heat bring to a boil. Simmer for 20 minutes. Berries in a colander, peel it auffangen.Kürbis juice, remove seeds and cut into cubes or grate coarsely. Peel the shallots and garlic and chop finely. Rosemary Wash and shake dry and chop shed needles.
Bring cranberry juice (also collected) and vegetable broth in a pot to boil, then turn heat back to the smallest. Olive oil in a second large saucepan. All the prepared ingredients together with cranberries in it saute 1 minute, season with salt and pepper. Sprinkle rice, sauté briefly. A third of the juice-broth mixture pour into the pot.
Risotto over medium heat, stirring occasionally, simmer 20 minutes, thereby gradually pour the remaining broth. Use as much broth that the rice is nicely creamy, the rice but did not bite. Parsley, Parmesan and butter, stir into the risotto and season to taste and serve immediately.
