Pumpkin Risotto

Chop onion and part of the pumpkin, fry in olive oil and add risotto rice. Pour in white wine and vegetable stock and simmer. Shortly before the end of the cooking time, add cream and grated Parmesan. Season to taste with freshly chopped chervil, salt, pepper and grated nutmeg. Using Parisienne cookie cutter, cut out small balls from remaining pumpkin and simmer slowly until soft with butter and honey. Serve the honey balls on top of the fully cooked risotto.

Related Recipes:

Turkey Medallions Au Gratin on Pea-Mushroom RisottoFor the Turkey Medallions au gratin on Pea and Mushroom Risotto, cut the turkey breast into small medallions... Persian Love RiceFor the Persian rice, cook rice according to instructions in a rice stove or in the oven as follows: Add... Pumpkin and Leek Wok with Barberie Duck and Purple RiceFor the Pumpkin Leek Wok with Barberie Duck, cook the rice in a ratio of 1 cup rice to 2 cups water with the... Pumpkin Cannelloni with Smoked TroutFor the pumpkin cannelloni with smoked trout prepare the pasta cannelloni dough. To do this, knead flour... Penne ArrabiataFor Penne Arrabiata, chop onion, garlic and bacon. Halve the chili pepper, remove the seeds and cut into fine... Caraway Sturgeon on Roasted Pointed Cabbage with Potato and Potato Dumplings on Red Beet SauceFor the caraway sturgeon on roasted pointed cabbage with potato and potato dumplings on red beet sauce, it is... Turkey Curry Pot with Cashew NutsCut turkey meat into small bite-sized pieces. Season in a bowl with salt, pepper and curry powder and let... Old Viennese Soup PotFirst, add boiling meat and spleen with cold water and bring to a boil. Season with peppercorns and salt and... African Style PumpkinFor the African-style pumpkin, cut a lid off the pumpkin with a sharp large kitchen knife. Remove the seeds... Pumpkin Curry Soup with Fried ShrimpsFor the pumpkin curry soup, peel shallots and cut into fine strips. Sauté in olive oil and butter until...