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Zutaten f\u00fcr
\n4 Portionen
\n450 g K\u00fcrbisfleisch
\n1 Schalotte(n)
\n1 Knoblauchzehe(n)
\n2 EL Oliven\u00f6l
\n2 EL Butter
\n350 g Risottoreis
\n100 ml Wei\u00dfwein
\n1 Liter Gem\u00fcsebr\u00fche, hei\u00df
\n1 Bund Fr\u00fchlingszwiebel(n)
\n3 EL Cr\u00e8me fra\u00eeche
\n50 g Parmesan, frisch geriebener
\nPfeffer
\n\u00bd K\u00e4stchen Kresse<\/p>\n

Zubereitung<\/p>\n

K\u00fcrbisfleisch in Streifen schneiden. Schalotte und Knoblauch abziehen und fein hacken.<\/p>\n

Das \u00d6l erhitzen, die Butter darin zerlassen. Knoblauch, Schalotten und K\u00fcrbisstreifen darin and\u00fcnsten. Den Reis einstreuen und ebenfalls kurz d\u00fcnsten. Wein angie\u00dfen, aufkochen. Nach und nach die Br\u00fche angie\u00dfen. Den Reis ca. 20 Minuten ausquellen lassen.<\/p>\n

Fr\u00fchlingszwiebeln putzen, waschen und in Ringe schneiden. 5 Minuten vor Ende der Garzeit dazugeben. Cr\u00e9me fra\u00edche und Parmesan unterheben, mit Pfeffer w\u00fcrzen. Kresse abschneiden und aufstreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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