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QimiQ
Benefits
Creamy indulgent taste with less fat
Problem-free reheating possible
Alcohol stable and does not curdle
Enhances the natural taste of added ingredients
15
easy
Ingredients for 6 portions
For the risotto
1
Onion(s),
finely chopped
2
Garlic clove(s),
finely chopped
20
g
Butter
300
g
Risotto rice
125
ml
White wine
750
ml
Clear vegetable stock
Salt and pepper
125
g
QimiQ Classic,
chilled
40
g
Parmesan,
grated
For the pumpkin
500
g
Pumpkin,
diced
20
g
Butter
1
tsp
Curry powder
Salt and pepper
125
ml
Clear vegetable stock
Method
1.
For the risotto, fry the onion and garlic in butter until soft. Add the risotto rice, mix well and briefly cook with the onion. Douse with the white wine.
2.
Add approx. one third of the stock and cook so long until the rice has absorbed the liquid, stirring continuously. Repeat this procedure with the remaining soup until all of the rice is completely cooked. Season with salt and pepper.
3.
Finish with cold QimiQ Classic and grated parmesan.
4.
For the pumpkin, fry the chopped pumpkin in butter. Season with curry powder, salt and pepper and douse with the stock. Cover and cook for a further 20 minutes at low heat until tender.