Office cuisine

Spelt-Pumpkin-Risotto

spelt-pumpkin-4
Author: Christiane Klemm, Germany

Ingredients (4 Portions):

  • 250g spelt (preferably soaked overnight)
  • 350g pumpkin (Hokkaido)
  • 1 onion
  • 1l vegetable stock
  • 90g shaved Parmesan
  • rapeseed oil
  • salt, pepper

if you’re feeling fancy:

  • 4 tbsp. pumpkin seeds
  • pumpkin seed oil

Instructions:

Dice the onions and sweat them a little in rapeseed oil, add the spelt. Now add vegetable stock, only a little a time, just like you would cook a risotto. Stir constantly. Add pumpkin when the spelt will take about 10 more minutes. Keep cooking until everything is soft, you might want to add a little more vegetable stock. Mix in the Parmesan and season the dish with salt and pepper to taste. If you like you can garnish it with pumpkin seeds and pumpkin seed oil.

spelt-pumpkin-2Depending on what type of spelt and pumpkin you use the timing and needed amount of vegetable stock might change a little, but it’s generally pretty simple to make. You can also use different cheese if you like. Enjoy! =)

 

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This entry was written by yeefoodblog and published on October 31, 2016 at 11:16. It’s filed under Autumn competition and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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