Asparagus risotto with Pancetta
Standard
Serve hot
Risotto alla Zucca
Very easy
Serve hot
Print recipe
Ingredients
- Risotto (ref. B13) - 300 g
- Roasted butternut (diced) - 3 tbsp
- Roasted butternut (quarter) - 1/8 pc.
- Sunflower seed - 2 csp
- Roasted and crushed hazelnuts - 1/2 tbsp
- Olive oil - 1/2 tbsp
- Pink pepper - pinch
- Grated Pecorino - 25 g
- Oregano (garnish)
- Salt and pepper
Preparation
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Ingredients
- Risotto (ref. B13) - 300 g
- Roasted butternut (diced) - 3 tbsp
- Roasted butternut (quarter) - 1/8 pc.
- Sunflower seed - 2 csp
- Roasted and crushed hazelnuts - 1/2 tbsp
- Olive oil - 1/2 tbsp
- Pink pepper - pinch
- Grated Pecorino - 25 g
- Oregano (garnish)
- Salt and pepper
Risotto alla Zucca
Preparation
Heat the pumpkin piece in the oven for a few minutes.
Heat the Risotto B13 in a very hot pan with a dash of olive oil for about 4 min., stirring regularly. Add 2/3 of the pumpkin cubes and the grated pecorino halfway through. Season if necessary.
Arrange the preparation in a warm dish with the pumpkin piece as decoration. Add the hazelnuts, the remaining pumpkin cubes, the pink pepper and the sunflower seeds. And garnish with oregano.
Cold line preparation
Heat the risotto in a pan or in a steamer (depending on the required quantities). Add 2/3 of the pumpkin cubes and the pecorino. Adjust the seasoning if necessary. Let cool down.
Divide between trays and add the garnish (remaining pumpkin cubes, pumpkin piece, sunflower seeds and hazelnuts). Add the oregano and pink pepper for decoration.
Tip
For take away preparations, we recommend to sprinkle the risotto with some olive oil so that it shines nicely. Add the garnish only afterwards.