Ingredients for 4 people:
1 onion
2 stalks of celery
3 tablespoons olive oil
½ chili pepper
1 jar of pumpkin, approx. 200 g drained weight
100 g frozen peas
400 g risotto rice
¼ l white wine
1 l vegetable stock (instant)
½ bunch coriander
2 tablespoons pumpkin seeds
50 g finely sliced baguette salami
40 g parmesan
salt
Pepper from the mill
Preparation:
1. Peel the onion. Clean and wash the celery. Finely dice both and sauté in 2 tablespoons of hot oil over low heat. Meanwhile, cut chili lengthwise cut open lengthwise, remove seeds, chop very finely. Drain the pumpkin and defrost the peas.
2. Add rice and chili to sautéed vegetables, stirring until translucent. Add wine, bring to a boil and reduce completely while stirring. Add hot broth gradually. Simmer, stirring frequently, until rice has completely absorbed the liquid. Stir in pumpkin and peas.
3. Chop cilantro. Toast pumpkin seeds in a dry pan, set aside. Remove. Heat 1 tablespoon oil in skillet. Briefly toast salami in it. Grate Parmesan cheese.
4. Stir Parmesan into risotto, season with salt and pepper. Serve with pumpkin seeds on top, coriander and salami.
Preparation time approx. 50 minutes
Nutritional values per serving approx.:
Calories: 718
joules: 3028
Protein: 21,7 g
Fat: 22,9 g
Carbohydrates: 95.4 g
(FoodCentrale by ddp images)
