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🍽️ Creamy Pumpkin Risotto

452 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh (e.g. Hokkaido)
• 1 onion
• 1 clove garlic
• 1 tbsp olive oil (10 ml)
• 3 tbsp butter
• 250 g risotto rice
• 200 ml alcohol-free, dry white wine
• 800 ml vegetable broth
• 1 bay leaf
• 1 piece unpeeled lemon zest
• 50 g grated Parmesan
• salt
• pepper (from the mill)
• 2 tbsp 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 olive oil and one tablespoon of butter in a pot.
5. 5. Sauté the onions and garlic until they become translucent.
6. 6. Add the chopped pumpkin flesh and the risotto rice.
7. 7. Fry everything while stirring until the rice looks translucent.
8. 8. Pour in half of the wine.
9. 9. Let the wine reduce until it has almost evaporated.
10. 10. Pour in the remaining wine.
11. 11. Let this wine reduce as well.
12. 12. Pour in broth until the rice and pumpkin are covered.
13. 13. Add a bay leaf and lemon zest.
14. 14. Let the liquid reduce almost completely while stirring.
15. 15. Pour in more broth.
16. 16. Let the liquid reduce.
17. 17. Repeat adding and reducing the broth.
18. 18. Cook the risotto for about 20 minutes.
19. 19. After 20 minutes, the rice should still have a slight bite.
20. 20. Remove the lemon zest and the bay leaf.
21. 21. Stir in the Parmesan and the remaining butter into the risotto.
22. 22. Season the risotto with salt and pepper.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Finely chop the parsley.
26. 26. Sprinkle the served risotto with the parsley.

Nutrition per serving

• kcal: 452
• Protein: 11 g · Fett/Fat: 16 g · Carbs: 56 g