Pumpkin risotto with manchego

Pumpkin risotto with manchego

Total: 25 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / people: 850 kcal
, Fat: 46 g
, Carbohydrate: 88 g
, Protein: 20 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
200 g risotto rice
330 ml Betty Bossi Kürbis-Curry Suppe
2 ½ dl water
to taste salt


2 tbsp walnut kernels, coarsely chopped
80 g Manchego, cut into cubes
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How it's done


Heat the oil in a pan. Add the rice and sauté until translucent, stirring continuously. Gradually pour in the soup and water, stirring frequently. Ensure that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.


Dry-roast the nuts in a frying pan for approx. 3 mins. Stir the manchego into the risotto, sprinkle the nuts on top.


Roasting nuts

Roasting nuts

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