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🍽️ Creamy Risotto with Pumpkin and Peas

403 kcal · 30 min · 4 servings

Ingredients

• 150 g green frozen peas
• 600 g pumpkin (e.g. butternut squash)
• 1 shallot
• 1 clove garlic
• 30 g butter (2 tbsp)
• 250 g risotto rice (preferably whole grain)
• 200 ml dry white wine (or vegetable broth)
• 800 ml vegetable broth
• 20 g parmesan (1 piece)
• 4 sprigs parsley
• salt
• pepper
• 1 drop lemon juice

Instructions

1. 1. Let the peas thaw.
2. 2. Peel the pumpkin and remove the inside.
3. 3. Cut the pumpkin into small, bite-sized cubes.
4. 4. Peel the shallot and the garlic.
5. 5. Finely chop the shallot and the garlic.
6. 6. Melt the butter in a pot.
7. 7. Sauté the shallot and garlic until translucent over medium heat.
8. 8. Add the pumpkin cubes and rice to the pot.
9. 9. Continue to sauté the ingredients for about 3 minutes.
10. 10. Deglaze the mixture with wine.
11. 11. Let the wine reduce completely.
12. 12. Pour in enough broth to just cover the rice.
13. 13. Let the broth reduce.
14. 14. Repeat adding broth and reducing until the rice is cooked.
15. 15. Use all the broth until it is used up.
16. 16. Stir in the peas 5 minutes before the end of the cooking time.
17. 17. Grate the Parmesan cheese in the meantime.
18. 18. Wash the parsley.
19. 19. Shake the parsley dry.
20. 20. Chop the parsley.
21. 21. Season the risotto with salt and pepper.
22. 22. Add a splash of lemon juice.
23. 23. Stir the Parmesan into the risotto.
24. 24. Sprinkle the parsley on top.

Nutrition per serving

• kcal: 403
• Protein: 11 g · Fett/Fat: 9 g · Carbs: 60 g