Pumpkin Risotto with Peas

Ingredients

• 150 g green frozen peas
• 600 g pumpkin (e.g., muskmelon pumpkin)
• 1 Shallot
• 1 Garlic clove
• 30 g butter (2 tbsp)
• 250 g risotto rice (preferably whole grain)
• 200 ml dry white wine (or vegetable broth)
• 800 ml vegetable broth
• 20 g Parmesan (1 piece)
• 4 sprigs Parsley
• Salt
• Pepper
• 1 splash Lemon juice

Instructions

1. 1.

   Let peas thaw. Peel, clean pumpkin and cut into bite‑size cubes.

2. 2.

   Peel and finely chop shallot and garlic. Melt butter in a pot. Sauté shallot and garlic until translucent over medium heat. Add pumpkin cubes and rice; stir for about 3 minutes and deglaze with wine.

3. 3.

   Allow wine to evaporate completely, then add enough broth to just cover the mixture. Continue simmering, adding more broth as needed, until the rice is cooked and all broth has been absorbed; fold in peas five minutes before the end of cooking time.

4. 4.

   Meanwhile grate parmesan. Wash parsley, pat dry and chop.

5. 5.

   Season risotto with salt, pepper and a splash of lemon juice, stir in parmesan, and sprinkle chopped parsley on top.