Kürbiskern-Risotto mit Burrata, Kirschtomaten und Vogerlsalat neben Schalk Mühle Kürbiskern-Pesto und Kürbiskernöl

Pumpkin Seed Risotto

Are you looking for a special risotto recipe that is both easy to prepare and full of flavour? This creamy pumpkin seed risotto with burrata combines nutty flavours with a delicate bite and a touch of Styrian sophistication. High-quality pumpkin seed oil g.g.A. and organic Styrian pumpkin seed pesto add an especially aromatic note, while toasted sunflower seeds and pumpkin seeds round off the dish. The whole thing is topped with creamy burrata. Ingredients:
– 1–2 shallots
– 1 clove of garlic
– 150 g risotto rice (e.g. Arborio) – 4 tbsp organic raw sunflower seeds
– 1 tbsp olive oil – 125 ml dry white wine – approx. 400 ml vegetable stock – 2 tbsp organic pumpkin seed pesto – 1 tbsp organic Styrian pumpkin seed oil g.g.A. – 50 g grated Parmesan – salt, pepper For the topping:
– a little organic Styrian pumpkin seed oil g.g.A.
– chopped organic raw pumpkin seeds – organic raw hemp seeds – 1 piece of fresh burrata
Preparing the risotto:

Finely chop the shallots and garlic. Meanwhile, heat the vegetable stock in a small saucepan and keep warm.
Heat the olive oil in a larger pot and sauté the shallots and garlic over medium heat until translucent. Add the sunflower seeds and briefly toast them.
Add the risotto rice and sauté for 1–2 minutes, stirring, until the grains are slightly translucent.
Deglaze with the white wine and let it reduce, stirring, until the liquid has almost completely evaporated.
Now gradually add the hot vegetable stock to the rice in small amounts. Stir regularly and only add more stock once the previous amount has almost completely been absorbed.
Repeat this process for about 20–25 minutes, until the rice is cooked but still slightly al dente.
Stir the pumpkin seed pesto and pumpkin seed oil into the finished risotto. Add the grated Parmesan and season with salt and pepper. If necessary, stir in a little more stock until the risotto is nicely creamy.
Serve the risotto on plates, drizzle with a little pumpkin seed oil, and sprinkle with chopped pumpkin seeds and hemp seeds.
Place a piece of fresh burrata on top per portion and lightly season with salt and pepper to taste.

Our pumpkin seed risotto – a true delight for risotto fans and food lovers who enjoy cooking seasonally and regionally. Whether as a main course or an elegant dinner for guests, this vegetarian risotto recipe impresses with flavour, quality, and an extra portion of soul. Try it yourself and bring the perfect combination of Italy and Styria to your table!