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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 12 portions
For the risotto
200
g
Onion(s),
finely chopped
4
Garlic clove(s),
finely chopped
40
g
Butter
600
g
Risotto rice
250
ml
White wine
1.5
litre(s)
Clear vegetable stock
Salt
Pepper
250
g
QimiQ Classic,
chilled
80
g
Parmesan,
grated
For the pumpkin
1
kg
Pumpkin,
diced
40
g
Butter
5
g
Curry powder
Salt
Pepper
250
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.