Risotto with pumpkin and chanterelles
Delicate risotto with chanterelles and turmeric, served with aromatic roasted pumpkin, is perfect as a healthy, one-pot meal for the whole family.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 1 g ground black pepper
- 1 g turmeric, ground
- 2 g oregano
- 200 g arborio rice
- 400 g hokkaido
- 2 g herb salt
- 150 g girolle
- 500 g vegetable stock - CVR
- 70 g Onion, raw
- 130 g Oil, olive
Method of cooking:
- Preheat the oven with convection to 180°C. Place a bowl on the mixing bowl lid without the measuring cup, reset the scale, and weigh 400 grams of Hokkaido pumpkin in it, washed, seeded, peeled of fibers, and cut into 2 cm cubes, add 60 grams of olive oil, 1 teaspoon of oregano, mix thoroughly, and spread evenly on a baking tray lined with baking paper. Bake on the highest rack in the preheated oven for 20-25 minutes.
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