Risotto with Pumpkin and Caraway Roast Pork


4 Servings

  1. Dice onions finely, sauté in olive oil until translucent, pour in a minimum of ¼ l white wine, boil completely down, add risotto rice and simmer over low heat until translucent.
  2. Pour fond of smoked meat, add diced caraway roast pork and pumpkin and let simmer.
  3. At the end of the cooking time stir in a little parmesan, let simmer for 2–3 minutes and serve. Rich but delicious!

Rich food calls for TRIE!


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