{"id":2907,"date":"2022-09-06T07:58:14","date_gmt":"2022-09-06T05:58:14","guid":{"rendered":"https:\/\/www.jungborn.de\/blog\/?p=2907"},"modified":"2025-06-16T11:27:53","modified_gmt":"2025-06-16T09:27:53","slug":"kuerbis-risotto","status":"publish","type":"post","link":"https:\/\/www.jungborn.de\/blog\/kuerbis-risotto\/","title":{"rendered":"K\u00fcrbis-Risotto"},"content":{"rendered":"\n<h3 id=\"kuerbis-risotto\" class=\"wp-block-heading\">K\u00fcrbis-Risotto<\/h3>\n\n\n\n<h3 id=\"zubereitung\" class=\"wp-block-heading\">Zubereitung:<\/h3>\n\n\n\n<p>Das K\u00fcrbisfruchtfleisch in St\u00fccke schneiden. Die Zwiebel und den Knoblauch sch\u00e4len und beides fein hacken.<br>Das Oliven\u00f6l und 1 EL Butter in einem Topf erhitzen, die Zwiebeln und den Knoblauch darin glasig d\u00fcnsten, dann das zerkleinerte K\u00fcrbisfleisch und den Risottoreis dazugeben und ebenfalls unter R\u00fchren and\u00fcnsten, bis der Reis glasig aussieht.<br>Die H\u00e4lfte des Weins angie\u00dfen und vollst\u00e4ndig einkochen lassen. Den Vorgang mit dem restlichen Wein wiederholen, dann so viel Br\u00fche angie\u00dfen, dass der Reis und K\u00fcrbis gerade bedeckt sind. Das Lorbeerblatt und die Zitronenschale zugeben. Die Fl\u00fcssigkeit unter gelegentlichem R\u00fchren fast ganz einkochen lassen, erneut etwas Br\u00fche angie\u00dfen, umr\u00fchren und einkochen lassen. So fortfahren, bis die Br\u00fche aufgebraucht ist und der Reis fast fertig gegart ist (er soll noch einen leichten Biss haben; Dauer ca. 20 Minuten).<br>Nach Ende der Garzeit die Zitronenschale und das Lorbeerblatt entfernen, den Parmesan und die restliche Butter unter das Risotto r\u00fchren und mit Salz und Pfeffer abschmecken. Mit der Petersilie bestreut servieren.<\/p>\n\n\n\n<h3 id=\"zutaten\" class=\"wp-block-heading\">Zutaten:<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>500 g<\/td><td>K\u00fcrbisfruchtfleisch vom Hokkaido<\/td><\/tr><tr><td>1<\/td><td>Zwiebel<\/td><\/tr><tr><td>1<\/td><td>Knoblauchzehe<\/td><\/tr><tr><td>1 EL<\/td><td>Oliven\u00f6l<\/td><\/tr><tr><td>3 EL<\/td><td>Butter<\/td><\/tr><tr><td>250 g<\/td><td>Risottoreis<\/td><\/tr><tr><td>200 ml<\/td><td>trockener Wei\u00dfwein<\/td><\/tr><tr><td>800 ml<\/td><td>Gem\u00fcsebr\u00fche<\/td><\/tr><tr><td>1<\/td><td>Lorbeerblatt<\/td><\/tr><tr><td>1 Stk.<\/td><td>unbehandelte Zitronenschale<\/td><\/tr><tr><td>50 g<\/td><td>geriebener Parmesan<\/td><\/tr><tr><td><\/td><td>Salz, Pfeffer aus der M\u00fchle<\/td><\/tr><tr><td>2 EL<\/td><td>frisch gehackte Petersilie f\u00fcr die Garnitur<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"K\u00fcrbis-Risotto Zubereitung: Das K\u00fcrbisfruchtfleisch in St\u00fccke schneiden. Die Zwiebel und den Knoblauch sch\u00e4len und beides fein hacken.Das Oliven\u00f6l&hellip;\n","protected":false},"author":10,"featured_media":2908,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[349],"tags":[],"class_list":{"0":"post-2907","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-rezepte"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>K\u00fcrbis-Risotto - Jungborn Blog \u2026hat immer etwas Besonderes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jungborn.de\/blog\/kuerbis-risotto\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"K\u00fcrbis-Risotto - Jungborn Blog \u2026hat immer etwas Besonderes\" \/>\n<meta property=\"og:description\" content=\"K\u00fcrbis-Risotto Zubereitung: Das K\u00fcrbisfruchtfleisch in St\u00fccke schneiden. 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