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🍽️ Creamy Risotto with Fried Pumpkin and Sage

604 kcal · 30 min · 4 servings

Ingredients

• 400 g Risotto rice (e.g. Vialone)
• 1 small onion (finely chopped)
• 1 clove garlic (finely chopped)
• 400 g pumpkin flesh (from butternut squash)
• 500 ml beef broth
• 200 ml white wine
• 3 tbsp olive oil
• butter
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• 2 tbsp pine nuts (toasted)
• 100 g ricotta (alternatively goat cheese)
• 3 sage leaves (finely chopped)

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Set aside about 100 grams of these cubes for later.
3. 3. Place the remaining pumpkin in a pot and cover it just with water.
4. 4. Salt the water and cook the pumpkin until soft, which takes 15 to 20 minutes.
5. 5. Drain the cooking water and let the pumpkin drain well.
6. 6. Puree the cooked pumpkin until smooth.
7. 7. Heat the oil in a pot.
8. 8. Sauté the onions and garlic in it until they become translucent.
9. 9. Add the rice to the pot and sauté it briefly.
10. 10. Wait until the rice is completely coated with the fat.
11. 11. Deglaze the rice with the wine.
12. 12. Let the alcohol evaporate.
13. 13. Add some meat broth and cook the risotto al dente over medium heat for about 30 minutes.
14. 14. Add meat broth gradually while stirring constantly.
15. 15. If you run out of broth, simply use some water.
16. 16. Heat 1 to 2 tablespoons of oil in a separate frying pan.
17. 17. Fry the reserved raw pumpkin pieces until they are cooked and golden brown.
18. 18. Add the fried pumpkin pieces 2 to 3 minutes before the risotto is finished cooking.

Nutrition per serving

• kcal: 604
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 86 g