🎃 Creamy Pumpkin Risotto

Name: Creamy Pumpkin Risotto
Total time: 35 min
Yield: 4 servings
Ingredients: 320 g Arborio Rice; 400 g Pumpkin Puree; 2 Stk. Onions; 1000 ml Beef Broth (warm); 80 g Parmesan (grated); 50 g Butter; 100 ml White Wine; 1 TL Salt; 1 Prise Pepper

550 kcal · 35 min · 4 servings

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Ingredients

320 g Arborio Rice
400 g Pumpkin Puree
2 Stk. Onions
1000 ml Beef Broth (warm)
80 g Parmesan (grated)
50 g Butter
100 ml White Wine
1 TL Salt
1 Prise Pepper

Instructions

1. Finely chop the onions and sauté them in half of the butter until translucent.
2. Add the rice and stir for 2 minutes until the grains look glassy.
3. Deglaze the rice with the white wine and stir until the liquid has evaporated.
4. Add the warm broth ladle by ladle. Stir constantly until the liquid is absorbed before adding the next ladle.
5. Add the pumpkin puree after 10 minutes and continue cooking until the rice is al dente (approx. 15 min after wine).
6. Remove the pot from the heat. Vigorously stir in the Parmesan and the remaining butter.
7. Season with salt and pepper and serve the risotto immediately.

Nutrition per serving

kcal: 550
Protein: 12 g · Fett/Fat: 22 g · Carbs: 75 g