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🍽️ Creamy Risotto with Pumpkin and Mushrooms

504 kcal · 30 min · 4 servings

Ingredients

• 350 g Risotto rice (Vialone)
• 2 garlic cloves
• 1 small onion
• 200 ml white wine
• 200 g shiitake mushrooms
• 250 g butternut squash
• 700 ml vegetable stock
• salt
• pepper (freshly ground)
• olive oil (cold pressed)
• 2 sage leaves (finely chopped)
• butter
• Parmesan (freshly grated)

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Clean the mushrooms and slice them into wedges.
3. 3. Peel the garlic and onion and chop both very finely.
4. 4. Heat 2 to 3 tablespoons of oil in a pot.
5. 5. Sauté the onions and garlic over low heat.
6. 6. Add the rice and sauté it briefly.
7. 7. Wait until the rice is completely coated in oil.
8. 8. Deglaze the rice with wine.
9. 9. Let the liquid evaporate and bring the mixture to a boil.
10. 10. Add one ladleful of stock at a time.
11. 11. Stir constantly.
12. 12. Repeat adding stock and stirring until the rice is al dente.
13. 13. This process takes about 20 to 25 minutes.
14. 14. Add the pumpkin pieces after about 10 minutes.
15. 15. Cook the pumpkin pieces along with the rice.
16. 16. Meanwhile, melt 1 tablespoon of butter in a frying pan.
17. 17. Fry the mushrooms over medium heat.
18. 18. Season the mushrooms with salt and pepper.
19. 19. Add the mushrooms and sage to the risotto shortly before the end of cooking time.
20. 20. Finish the risotto with 1 to 2 teaspoons of butter.
21. 21. Stir in 2 to 3 tablespoons of grated Parmesan.
22. 22. Season the dish to taste with salt and pepper.
23. 23. Serve the risotto immediately.
24. 24. Garnish with a fresh sage leaf if desired.

Nutrition per serving

• kcal: 504
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 79 g