- salt and pepper to taste
- 1 tbsp. butter
- 1 onion
- 30 g pumpkin seeds
- 1 sachet saffron
- 300 g risotto rice (e.g. Carnaroli)
- 500 g pumpkin (e.g. Onion Squash)
- 2 vegetable bouillon concentrate
- 1.2 litre water hot
- 150 g Parmesan
- 100 g double cream cheese with yoghurt
Dice the onion and cut the pumpkin into cubes of around 1 cm. Melt the butter in a frying pan, sauté the onion, add the rice and sauté until translucent.
Add the saffron. Dissolve the KNORR Vegetable Stock Pots in the water and add little by little to the rice, stirring well, ensuring that the rice is covered with a small amount of liquid at all times. After 10 mins. add the pumpkin, then cook for a further 10 mins. until the rice is creamy and al dente.
Cut or crumble the Parmesan into small pieces, roast the pumpkin seeds and chop coarsely. Mix the Philadelphia into the risotto, season and arrange on plates. Garnish with the Parmesan and the pumpkin seeds.
- Rice and Potato Dishes
- 35 mins Preparation/cooking time: ca. 35m
- Servings For 4 people
- Nutrition 547 Kcal