Risotto with Pumpkin and Chestnuts

For the risotto with pumpkin and chestnuts, finely chop the onion and sauté in a wide pot in a little oil until translucent.

Stir in the risotto rice and cook until translucent. Stir often so that it does not stick. Deglaze with the verjus and stir until the liquid has evaporated.

Gradually pour in the vegetable soup to cover the rice. Simmer, depending on the rice, the cooking time will vary. In a pan, fry the pumpkin cut into small cubes in a little oil.

Add the leeks and keep stirring until the pumpkin is soft. Season with salt and pepper. A few minutes before the rice is done, add the vegetables.

Crumble the chestnuts over the top and stir everything in well. When the rice is firm to the bite, add the butter and season with pepper according to your preference. Serve the risotto with pumpkin and chestnuts and enjoy.

Preparation Tip:

Sprinkle the risotto with kübis and chestnuts with some freshly grated Parmesan before serving.

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