Watermelon Risotto with Pumpkin Seeds and Feta

Name: Watermelon Risotto with Pumpkin Seeds and Feta
Total time: 1 h
Yield: 4
Ingredients: 1 Styrian watermelon (medium-sized); 250 ml vegetable stock (if needed); 2 yellow onions (finely chopped); 1 clove garlic (finely chopped); 2 tbsp clarified butter; 350 g Steirerkraft medium-grain rice; 250 ml dry white wine; 50 g Asmonte cheese; 100 g feta; 80 g Steirerkraft Pumpkin seeds coarsely chopped; 2 tbsp butter; Salt; Pepper

A different take on risotto – with watermelon and feta. A summery dish full of flavour!

Difficulty: medium Total time: 1 h Portions: 4

Main Courses with pumpkin seeds

Watermelon Risotto

1 Styrian watermelon (medium-sized)
250 ml vegetable stock (if needed)
2 yellow onions (finely chopped)
1 clove garlic (finely chopped)
2 tbsp clarified butter
350 g Steirerkraft medium-grain rice
250 ml dry white wine
50 g Asmonte cheese
100 g feta
80 g Steirerkraft Pumpkin seeds coarsely chopped
2 tbsp butter
Salt
Pepper

Pumpkin seeds coarsely chopped

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

SteirerKraft Kürbiskerne, grob gehackt, in grüner Verpackung mit Herz-Design.

Halve and peel the watermelon. Juice three quarters of the watermelon. If you do not have a juicer, simply purée it with a hand blender. Styrian watermelons are considerably smaller, but have a more intense flavour. Pour the watermelon juice into a saucepan and warm gently. Cut the remaining watermelon into 1 cm cubes and set aside.
Heat the clarified butter and sauté the finely chopped onions until translucent. After about 2 minutes, add the chopped garlic and sauté briefly. Add the rice and cook for about 1 minute, stirring constantly. Deglaze with the white wine and allow it to reduce slightly while stirring. Reduce the heat.
Add enough warm watermelon juice to cover the rice. Simmer over low to medium heat, stirring regularly. The rice should remain covered with liquid, so continue adding watermelon juice as needed. Cook uncovered for about 25–30 minutes. If there is not enough watermelon juice, simply use a little vegetable stock instead.
Once the rice is cooked, remove the saucepan from the heat. Stir in the butter, grated Asmonte cheese and watermelon cubes. Season with salt and pepper and serve. Garnish with feta and coarsely chopped pumpkin seeds.

Don't tell anyone

The watermelon rind is edible too. Once the flesh has been removed, about 1 cm of the pale green/white rind remains. Cut away the dark green outer skin with a sharp knife and use the remaining rind as you like – for example, sweet-and-sour pickled watermelon rind, gently cooked, in smoothies or simply grated over a salad.