Pumpkin Risotto with Feta

Name: Pumpkin Risotto with Feta
Total time: 21 min
Yield: 2 servings
Ingredients: 120 g Hokkaido pumpkin; 1 tsp saffron; 380 ml vegetable stock; 150 g arborio risotto rice; 40 g grated parmesan; 60 g feta; 3 sprigs of thyme; 50 ml cream; 1 /2 tsp salt; 1 tsp butter; 1 handful rocket

21 minutesDifficulty:Easy

Ingredients

Servings:2

120 gHokkaido pumpkin
1 tspsaffron
380 mlvegetable stock
150 garborio risotto rice
40 ggrated parmesan
60 gfeta
3sprigs of thyme
50 mlcream
1/2 tspsalt
1 tspbutter
1 handfulrocket

Steps

STEP 1

Remove the seeds of the Hokkaido pumpkin, peel it and cut into 5x5 mm cubes. Mix the stock and saffron until the stock changes colour.

STEP 2

Thoroughly mix the pumpkin meat, saffron stock, rice, parmesan, coarsely crumbled feta cheese, leaves plucked from the thyme sprigs, cream and salt in a flat mould (for example, ceramic casserole dish).