Croquettes of Pumpkin Risotto with Apple Chutney and Potato Chips

For the risotto, finely dice the onions. Remove the seeds from the pumpkin and cut into finger-thick slices, then cut into approx. 1 x 1 cm thick cubes. Fry the pumpkin cubes in a pot with a little oil and set aside.

In the same pot, sauté the onion cubes with a little butter and the risotto rice until translucent (colorless). Add bay leaf and deglaze with white wine. Let it boil away briefly and cover with about 100 ml of soup. Simmer over medium heat until the rice has absorbed the liquid, then cover again with soup. Stir occasionally. After about 15 minutes, add the pumpkin cubes, simmer for 5 minutes, and finally stir in the grated Parmesan cheese and the remaining butter. Season to taste with cumin, salt and pepper. Pour risotto onto a baking sheet lined with parchment paper, spread and let cool.

With wet hands, shape the risotto into croquette-sized sticks, wrap each with a slice of bacon and coat in flour, egg and breadcrumbs. Heat oil in a pot and deep-fry the croquettes until golden brown.

Cut or slice the potatoes into thin slices. After the croquettes in the hot fat crisp and immediately salt.

For the chutney, cut the onion and garlic into fine slices. Peel and core the apples, cut them into cubes of about 1×1 cm and put them aside in some lemon water. Sauté the onion and garlic with the star anise and cloves in a little oil until colorless. Add the sugar and melt

Preparation Tip:

This dish makes a great party snack.

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