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!
Peel and finely dice or chop onion as well as garlic.
Clean the chanterelles with a mushroom brush, knife or kitchen paper. Cut off dry spots.
Wash the pumpkin, cut in half and remove the seeds. Then cut into small pieces.
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.
Deglaze risotto rice with white wine. Then pour vegetable broth and simmer for about 15 minutes.
Meanwhile, harvest Lemon Balm and grate parmesan cheese. Heat olive oil in a pan and fry chanterelles. Season with salt and pepper.
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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