🎃 Creamy Pumpkin Pancake-Style Risotto (Blender Hack)

Name: Creamy Pumpkin Pancake-Style Risotto (Blender Hack)
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g Pumpkin flesh (cooked and puréed); 250 g Risotto rice (Arborio); 800 ml Vegetable broth; 1 mittel Onion; 2 Garlic cloves (chopped); 30 ml Olive oil; 40 g Parmesan (or cheese of choice); 6 Sage leaves (fresh)

480 kcal · 25 min · 4 servings

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Ingredients

400 g Pumpkin flesh (cooked and puréed)
250 g Risotto rice (Arborio)
800 ml Vegetable broth
1 mittel Onion
2 Garlic cloves (chopped)
30 ml Olive oil
40 g Parmesan (or cheese of choice)
6 Sage leaves (fresh)

Instructions

1. Cook the rice in the broth for about 12 minutes until 'al dente' (firm to the bite). Stir it briefly afterwards.
2. Peel the pumpkin, boil the cubes for 10 minutes until soft, and purée them until smooth.
3. Sauté onion and garlic in olive oil for 3 minutes until translucent.
4. Mix the rice with the pumpkin purée and the remaining broth in the pot.
5. Let the mixture simmer while stirring for 2 minutes until it becomes creamy.
6. Remove the pot from the heat and stir in the cheese.
7. Fry the sage leaves briefly in a little oil in a pan until crisp.
8. Plate the risotto and garnish with the sage leaves.

Nutrition per serving

kcal: 480
Protein: 12 g · Fett/Fat: 16 g · Carbs: 70 g