Pumpkin and Corn Risotto

Ingredients

• 250 g rice
• 100 ml White wine
• 800-850 ml vegetable broth
• 1 Shallot
• 1 Garlic clove
• 2 tbsp oil
• 500 g pumpkin (peeled and seeded)
• 200 g corn kernels
• 1 handful spinach
• 50 g Parmesan
• 2 tbsp butter
• 2 tbsp pine nuts
• Salt
• ground pepper

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Sauté in hot oil, add rice and cook until translucent. Deglaze with white wine, then pour in the broth. Season lightly with salt and pepper, and simmer in a preheated oven at 180°C for about 30-40 minutes.

2. 2.

   During this time cube the pumpkin and after about 15 minutes stir in the corn kernels into the rice. Stir several times until cooking is finished; add more broth if needed.

3. 3.

   Wash, trim, and drain the spinach well.

4. 4.

   Toast the pine nuts in a dry pan without oil.

5. 5.

   Remove the risotto from the oven, fold in butter, spinach, and parmesan, season with salt and pepper to taste, and serve sprinkled with toasted pine nuts.