Ingredients
- 400 g pumpkin (butternut)
- 1 onion
- 1 tbs olive oil
- 250 g risotto rice
- 100 ml white wine
- 400 ml vegetable broth
- 2 tbs sage, finely chopped
- 20 g butter
- 30 g grated Parmesan
- salt, pepper
Preparation
1. Clean the pumpkin and cut in small cubes, Peel and finely cut the onion.
2. Add the olive oil, the onion and pumpkin to the pot, heat the pot on highest level up to the roasting window.
3. Roast pumpkin and onion while stirring, add the rice and also stir, deglaze with wine and reduce a little while stirring. Add the broth, stir and place Secuquick softline on the pot and close it.
4. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area.
5. At the end of the cooking time, place the pot on a separate inverted lid and leave to stand for approx. 6 minutes. Then depressurize the pot and remove the Secuquick.
6. Stir the sage, butter and Parmesan into the risotto. Season to taste with salt and pepper.
This recipe has been tested and approved by AMC.
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