Pumpkin and thyme risotto

with feta cheese and walnuts

This typical recipe from the North of Italy reminds us that sometimes less is more. The magic of risotto is its simplicity, it only needs a few good quality ingredients and patience to cook it bit by bit.

Nice and quick!
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, tree nut, celery, soya

Ingredients

Pumpkin

Onion

Garlic

Arborio rice

Fresh thyme

Dried oregano

Ground nutmeg

Feta cheese

Walnuts

Vegetable broth

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2933
701
22
7
113
11
8
31
36
467

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash all the vegetables. Peel the onion and garlic and chop them finely. Remove the seeds from the pumpkin and use a peeler to remove its skin. Cut the pumpkin into cubes of approx. 1cm. Dissolve the broth in 1 litre of hot water.

Heat 1 tablespoon of olive oil in a medium-size pot. Add the garlic and onion and sauté for 3-5 minutes until they become transparent. Add the pumpkin and season with salt, pepper, thyme, nutmeg and oregano. Turn up the heat and sauté for 2 or 3 minutes before adding the rice. Toast the rice slightly while stirring it for 2 more minutes.

Add 1/3 of the hot broth to the pot with the rice and stir it to make sure that the rice doesn't stick to the bottom of the pan. Let it cook for 5 minutes and add another 1/3 of the broth. Repeat this process until the pumpkin starts to fall apart (after approx. 20 minutes). When the rice is almost ready, drizzle some olive oil over it, season to taste, do a final check and turn off the heat.

Pumpkin and thyme risotto

with feta cheese and walnuts

This typical recipe from the North of Italy reminds us that sometimes less is more. The magic of risotto is its simplicity, it only needs a few good quality ingredients and patience to cook it bit by bit.

Not included: olive oil, salt, pepper

Instructions

Wash all the vegetables. Peel the onion and garlic and chop them finely. Remove the seeds from the pumpkin and use a peeler to remove its skin. Cut the pumpkin into cubes of approx. 1cm. Dissolve the broth in 1 litre of hot water.

Cut the feta cheese into cubes and crumble it with your hands into smaller pieces. Chop the walnuts.

Serve the risotto with the feta cheese and walnuts.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2933
701
22
7
113
11
8
31
36
467

kJ
kcal
g
g
g
g
g
g
mg
mg

Pumpkin and thyme risotto

with feta cheese and walnuts

This typical recipe from the North of Italy reminds us that sometimes less is more. The magic of risotto is its simplicity, it only needs a few good quality ingredients and patience to cook it bit by bit.

Not included: olive oil, salt, pepper

Instructions

Wash all the vegetables. Peel the onion and garlic and chop them finely. Remove the seeds from the pumpkin and use a peeler to remove its skin. Cut the pumpkin into cubes of approx. 1cm. Dissolve the broth in 1 litre of hot water.

Cut the feta cheese into cubes and crumble it with your hands into smaller pieces. Chop the walnuts.

Serve the risotto with the feta cheese and walnuts.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

2933 701 22 7 113 11 8 31 36 467

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2933
701
22
7
113
11
8
31
36
467

kJ
kcal
g
g
g
g
g
g
mg
mg