Autumn Risotto with Pumpkin Seed Relish

For the autumn risotto with pumpkin seed relish, first finely dice the onions and sauté in a large pot with hot olive oil until translucent. Add the round grain rice, stir and deglaze with white wine.

When there is no more liquid in the pot, pour a ladleful of soup, stirring again and again so that nothing burns, and as soon as the soup has completely boiled down, pour in another ladleful of soup.

After about 10 minutes, add the pumpkin cubes with a pinch of freshly grated nutmeg and the savory to the rice and cook. Keep adding soup until the rice is cooked al dente.

Meanwhile, blend all ingredients for the pumpkin seed relish in a food processor until creamy, but not completely pureed.

Finally, stir the grated Parmesan cheese and butter into the risotto and season with salt and pepper.

Serve the autumn risotto with pumpkin seed relish on soup plates and garnish with crumbled feta cheese and basil.

Preparation Tip:

For a particularly tart flavor, use a good glass of beer to deglaze the autumn risotto with pumpkin seed relish instead of the white wine.

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