Halloween risotto
Preparation time: Between 30 and 60 Minuti
Nutritional information: 403 kcal / per serving
Course: First course
Seasonal dish: Autumn
Enviromental Impact: Low (0.47kg CO2 eq)
Pumpkin and walnuts are star players in the autumn season and make for a delicate and tasty, low environmental impact risotto.
Ingredients for 4 portions
- Risotto Rice (e.g. arborio) 320 g
- Pumpkin 120 g
- Walnuts 80 g
- Rosemary 2 or 3 sprigs
- Sheep's milk cheese 80g (e.g., feta, ricotta, halloumi, pecorino)
- Vegetable stock 600 ml approx.
- White wine 120 ml
- Onion 120 g
- Garlic 1 clove
- Extra virgin olive oil 40 ml
- Butter 20 g
- Salt and pepper to taste
Preparation
Make the stock and bring it to boiling point.
In the meantime, chop half the onion and fry it in a pan with a little oil until it is golden in color. Add the rice and leave it to toast for a few minutes before adding the white wine.
Once the wine has evaporated add the vegetable stock a little at a time, salting to taste.
While the rice is cooking chop the remaining onion with the garlic and rosemary and fry in a pan with a little oil together with the diced pumpkin, adding salt and pepper.
Chop up the walnuts roughly.
When the rice is half cooked add the sautéed pumpkin and chopped walnuts.
When the rice is cooked add a knob of butter and mix well, sprinkling grated sheep’s milk cheese on top.
Enviromental Impact
Low
Details
Per serving:
0.47kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.