Pumpkin risotto with blue cheese and watercress

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50min (+25 minutes in the oven)

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Rich pumpkin risotto with blue cheese and watercress, perfect for a tasteful and fast meal in 75 minutes.

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Ingredients

What do you need?

Quantity: 4P

1 sweet onion
2 garlic cloves
800 g pumpkin, without spice and peel
pepper and salt
4 tablespoons of olive oil
300 grams of risotto rice
1 glass of sherry
1 liter of vegetable or chicken broth, warm in a saucepan
100 g freshly grafted Parmesan cheese
2 tablespoons Mascarpone
½ lemon
100 g blue cheese of your choice (Bleu d’Auvergne, Roquefort ...)
2 bunches of watercress

Preparation method

How do you make this?

Preheat the oven to 190 ° C.

Finely chop the sweet onion and garlic and cut the pumpkin into cubes.

Place half of the pumpkin pieces on the baking sheet and sprinkle with pepper, salt and 2 tablespoons of olive oil. Roast for 25 minutes in the oven at 190 ° C.

Put 2 tablespoons of olive oil and the rice in a cast iron pan. Bake for 2 minutes until the rice is nicely glassy. Add the onion and garlic. Bake for 4 minutes and extinguish with sherry. Allow to cook and add the other half of your pumpkin.

Now add 2 ladles of broth at a time and stir until it is completely absorbed. After 20 minutes your rice is cooked and the broth is boiled out. Add the Parmesan cheese and mascarpone. Taste and season with salt and pepper. Grate some sixth of the lemon over it and add the juice of the half lemon.

Divide the roasted pumpkin, blue cheese and watercress over it and put on the table.

For Grace I first scoop up a portion before I add the blue cheese. Blue cheese can be rather spicy for the youngsters. Pumpkin is her favorite!

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