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🍽️ Creamy Pumpkin Risotto with Parmesan

422 kcal · 30 min · 4 servings

Ingredients

• 600 g pumpkin flesh (Hokkaido)
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil
• 3 tbsp butter
• 250 g risotto rice
• 30 ml white wine vinegar
• 800 ml vegetable broth
• 1 bay leaf
• 1 organic lemon zest
• 50 g Parmesan (1 piece)
• salt
• pepper
• freshly chopped parsley (for garnish)

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Peel the onion and the garlic.
3. 3. Finely chop the onion and the garlic.
4. 4. Heat the olive oil and one tablespoon of butter in a pot.
5. 5. Sauté the onions and garlic until they are soft and translucent.
6. 6. Add the pumpkin cubes and the risotto rice.
7. 7. Stir everything until the rice also looks glassy and shiny.
8. 8. Pour in 50 milliliters of vegetable broth and the white wine vinegar.
9. 9. Let the liquid reduce completely while stirring constantly.
10. 10. Add the bay leaf and the lemon zest to the pot.
11. 11. Now add more vegetable broth gradually.
12. 12. Stir well and let the broth reduce completely again.
13. 13. Repeat this process of adding and reducing the broth.
14. 14. Stir occasionally to prevent burning.
15. 15. Continue until all the broth has been used up.
16. 16. The rice should now be almost cooked but still have a slight bite.
17. 17. The total cooking time is about 20 minutes.
18. 18. Grate the Parmesan finely during this time.
19. 19. After the cooking time is finished, remove the lemon zest and the bay leaf.
20. 20. Stir the grated Parmesan and the remaining butter into the risotto.
21. 21. Season the dish with salt and pepper to taste.
22. 22. Sprinkle the finished risotto with fresh parsley.
23. 23. Serve the risotto immediately while warm.

Nutrition per serving

• kcal: 422
• Protein: 11 g · Fett/Fat: 16 g · Carbs: 57 g