Creamy Pumpkin Risotto with Prawns

The perfect dish for those autumn days- creamy risotto and delicious prawns- you need to try this recipe!

Ingredients

300 g Hokkaido Pumpkin

1 onion

250 g risotto rice

1 tablespoon olive oil

50 ml white wine

1 l Veggie stock

Salt and pepper

Some nutmeg

4 prawns

3 tablespoon parmesan cheese

Methods

R3emove seeds from the pumpkin and cut into cubes. Cook pumpkin until soft, remove water and puree.

Peel onion und chop finely. Heat some olive oil in a pan and add in the onion. Saute until translucent. Add in risotto rice and cook for 2 minutes. Add in white wine and veggie stock while stiring.

Now add in pumpkin puree. Season well with salt, pepper and nutmeg and stir until the risotto is creamy. Add in parmesan and mix well. Clean prawns and fry in a hot pan. Serve risotto with prawns.