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Main course
Pumpkin Risotto
Prep time
40 min
Portions
1
Difficulty
Easy
492
kcal
Nutrition · Per portion
Carbs
75.6 g
Protein
9 g
Fat
13.3 g
Ingredients
For 1 portion
- Risotto rice75 g
- Hokkaido pumpkin100 g
- Vegetable broth¼ l
- White wine40 ml
- Onion1 Stk
- Garlic cloves1 Stk
- Butter15 g
- Sage2 leaves
- Pepper1 pinch
- Salt¼ tsp
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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