Roasted Pumpkin Risotto
45 min
Veggie
42127
For 2 Portions
160 g
Arborio rice
60 ml
white wine
50 g
spinach, fresh
20 g
tomato, sundried, in oil
15 g
Parmesan
10 g
pumpkin seed
6 sprig(s)
thyme, fresh
3 sprig(s)
rosemary, fresh
1
yellow onion
2/3
red kuri pumpkin
500 ml
vegetable broth
15 g
butter
3 tbsp
olive oil
2 tbsp
soy sauce
2 clove(s)
garlic
1 tbsp
honey
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Preheat oven to 360°F (conventional, recommended) or 325°F (fan).
3. Peel and grate garlic.