- Grated pumpkin 75 g
- Finely chopped onions 0.25 pce
- Butter 10 g
- Risotto rice 75 g
- Vegetable stock 200 g
- Roasted pumpkin seeds 2.5 g
- Grated cheese 18.75 g
In the wok, briefly sauté the chopped onions in the butter, add pumpkin and rice and continue to sauté. Deglaze with hot stock, add the valved vanilla pod and continue to simmer at 180 °C for 20 minutes, stirring constantly. Stir in cheese and Mascarpone shortly before serving, season with salt and pepper and garnish with the roasted pumpkin seeds.
Proceed as follows if you would like to prepare the risotto rice in advance. Pre-cook the risotto rice with ½ the liquid for about 10 minutes. Do not add the Mascarpone yet. Take the wok off the barbecue. Distribute the contents evenly within the wok so it can cool down quickly. Before serving, heat up with the remaining liquid and complete the cooking process. Add the Mascarpone and serve.
5 minutes at a medium setting with the lid closed