Pumpkin risotto with champagne recipe
Pumpkin Risotto with Champagne recipe
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|200 ml||Champagne or Prosecco|
|1 cube(s)||vegetable stock|
Peel the pumpkin, cut the pumpkin into pices and then process in a blender in order to get purée. Alternatively cut pumpkin into very small pieces and cook in water for about 2 hours until dissolved.
Cover the bottom of a large pan with oil and put pumpkin pieces or pumpkin puree inside. Add water, just enough to cover the pumpkin pieces. Then add the Champagne or Prosecco and the vegetable stock cube.
Cook over low heat until pumpkin is soft, for about 1 hour.
Add more water and add the rice. Cook for another 30 minutes until rice is soft.
ca. 20 min
Grade of difficulty:
Calories per portion:
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