Pumpkin Risotto with Chili-Roasted Seeds
30 min
Vegan
90454
For 2 Portions
150 g
Arborio rice
140 ml
white wine
70 g
vegan lard alternative
20 g
walnut
20 g
pumpkin seed
7 g
dill, fresh
2
yellow onion
1/2
red kuri pumpkin
500 ml
vegetable broth
1 tsp
paprika powder, sweet
1 tsp
chili flake
pepper
salt
1. All set?
2. Wash pumpkin, deseed, and dice.
3. Bring salted water to a boil and cook pumpkin for 10 - 12 min. Reserve some cooking water while draining.