Pumpkin risotto with chanterelles and Lemon Balm

We love risotto! Depending on the season, we can refine it with according ingredients. Perfect for autumn: Deliciously creamy pumpkin risotto with chanterelles, combined with the mild, subtly lemony flavour of Lemon Balm. A taste to melt away!

 Min. |   


  • 1/2 pumpkin (280 g)
  • 180 g risotto rice
  • 100 g chanterelles
  • 600 ml broth
  • 100 ml white wine
  • 1/2 Seedbar contained in the Seedbundles Night Time or Immunity Boost
  • 10 g parmesan cheese
  • 1 red onion
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Some nutmeg
  • Salt & pepper


per pack (3 Seedbars)

Immunity Boost

weeks to harvesting


per pack (3 Seedbars)

Step 1

Peel and finely dice or chop onion as well as garlic.

Step 2

Clean the chanterelles with a mushroom brush, knife or kitchen paper. Cut off dry spots.

Step 3

Wash the pumpkin, cut in half and remove the seeds. Then cut into small pieces.

Step 4

Heat butter in a saucepan and fry the onions in it. Add garlic as well as risotto rice and fry briefly. Add pumpkin and nutmeg. Continue to sauté for another minute.

Step 5

Deglaze risotto rice with white wine. Then pour vegetable broth and simmer for about 15 minutes.

Step 6

Meanwhile, harvest Lemon Balm and grate parmesan cheese. Heat olive oil in a pan and fry chanterelles. Season with salt and pepper.

Step 7

Fold 2/3 of the parmesan into the risotto. Serve with chanterelles, parmesan as well as fresh Lemon Balm and enjoy.

Recipe provided by the cooking app KptnCook.

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