Main course

Pumpkin Risotto

Name: Pumpkin Risotto
Total time: 40 min
Yield: 2
Ingredients: 75 g Risotto rice; 100 g Hokkaido pumpkin; 0.25 l Vegetable broth; 40 ml White wine; 1 Stk Onion; 1 Stk Garlic cloves; 15 g Butter; 2 leaves Sage; 1 pinch Pepper; 0.25 tsp Salt; 20 g Parmesan; 10 ml Olive oil

Prep time

40 min

Portions

Difficulty

Easy

246

kcal

Nutrition · Per portion

Carbs

37.8 g

Protein

4.5 g

Fat

6.7 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 2 portions

Risotto rice
75 g
Hokkaido pumpkin
100 g
Vegetable broth
¼ l
White wine
40 ml
Onion
1 Stk
Garlic cloves
1 Stk
Butter
15 g
Sage
2 leaves
Pepper
1 pinch
Salt
¼ tsp
Parmesan
20 g
Olive oil
10 ml

Method

Step by step

1
Cube pumpkin, fry soft in olive oil.
2
Chop onion and garlic.
3
Heat butter, sauté onions.
4
Add rice, toast until glossy.
5
Deglaze with white wine.
6
Add broth ladle by ladle, stirring.
7
After 15 min stir in pumpkin.
8
After about 18 min stir in Parmesan and remaining butter.
9
Fry sage in butter until crispy, sprinkle on top.

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Main course

Pumpkin Risotto

For 2 portions

Step by step

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