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Pumpkin Risotto with Feta

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Ingredients

Adjust Servings:
120g Pumpkin
1 msp. Saffron
380ml Vegetable Stock
150g Arborio Risotto Rice
40g Grated Parmesan Cheese
60g Feta Cheese
3-4 Sprigs of Thyme
50ml Cream
1/2 tsp Salt
1 tsp Butter
1 Handful of Rocket

Pumpkin Risotto with Feta

Features:
  • Gluten Free
  • Serves 2
  • Easy

Ingredients

Directions

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This sweet and creamy pumpkin risotto with feta is sure to be a family favourite. It is also super quick and easy to make!

Steps

1
Done

Remove the seeds of the Hokkaido pumpkin, peel it and cut into 5x5 mm cubes. Mix the stock and saffron until the stock changes colour.

2
Done

Thoroughly mix the pumpkin meat, saffron stock, rice, parmesan, coarsely crumbled feta cheese, leaves plucked from the thyme sprigs, cream and salt in a flat mould (for example, ceramic casserole dish).

3
Done

Cook in the microwave for 16 minutes at 600 W in the microwave. Then remove from the microwave and stir in butter until it has melted.

4
Done

Arrange risotto and garnish each with a little fresh rocket.

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Hard Crust Bread with Pumpkin Seeds
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Puy Lentils, Squash and Kale
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Hard Crust Bread with Pumpkin Seeds
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Puy Lentils, Squash and Kale