Recipe online
fissler.com/Recipe
Autumn risotto with pumpkin and chanterelles
- Total Time
- 35 min
- Cooking Time
- 15 min
- Preperation Time
- 20 min
- Yield
- 4 servings
Ingredients
- 300 grisotto rice
- 1xonion, finely diced
- 50 gbutter
- ½small Hokkaido pumpkin (approx. 500 g)
- 5 tbsp.liquid honey
- 150 gfrozen chanterelles
- 650-700 mlvegetable stock
- 100 gParmesan
- olive oil
- fresh herbs (thyme, rosemary)
- salt, pepper
- chilli flakes
- ½ tbsp.cinnamon powder
Fissler products used
- Vitavit® Premium Pressure Cooker
Instructions
Step 1 of 4:
Wash the pumpkin and remove the seeds with the help of a tablespoon. Cut the flesh, with the skin on, into cubes. Clean the mushrooms and cut them in half depending on their size. Shave the Parmesan.
Step 2 of 4:
Sauté the diced onion in the Pressure Cooker with 1 tbsp. butter and 1 tbsp. olive oil. Then add the risotto rice and deglaze with stock. Bring to the boil while stirring and place the perforated insert with the pumpkin pieces into the Pressure Cooker on a trivet. Drizzle a little runny honey over the pumpkin cubes. Close the pot and cook for 5 minutes on setting 2.
Step 3 of 4:
Season the cooked pumpkin with salt, pepper, a little chilli, cinnamon, and herbs, then mix it into the rice. Fry the mushrooms in a sealed Frying Pan with butter and season.
Step 4 of 4:
When Serving, place the mushrooms on the pumpkin risotto and sprinkle Parmesan over the top.