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🍽️ Creamy Risotto with Pumpkin and Crispy Sage

523 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 clove of garlic
• 5 tbsp olive oil
• 1 untreated lemon (juice and zest)
• 250 g risotto rice (e.g. : Arborio)
• 150 ml dry white wine
• 600 ml vegetable broth
• salt
• pepper (from the mill)
• 400 g pumpkin flesh (diced)
• 16 sage leaves
• vegetable oil (for frying)
• 1 tsp butter
• 3 tbsp finely grated parmesan

Instructions

1. 1. Peel the onion and garlic and chop both very finely.
2. 2. Heat 3 tablespoons of oil in a pot over medium heat.
3. 3. Add the chopped onion, garlic, and lemon zest to the pot and sauté briefly.
4. 4. Add the rice and sauté it briefly.
5. 5. Deglaze the mixture with the wine.
6. 6. Let the risotto come to a brief boil.
7. 7. Add 2 ladles of broth and the lemon juice.
8. 8. Cook the risotto over medium heat, stirring constantly.
9. 9. Let the liquid evaporate or be absorbed by the rice almost completely each time.
10. 10. Add more broth gradually until the rice is al dente (this takes about 25 minutes).
11. 11. If you run out of broth, add some hot water.
12. 12. Season the risotto with salt and pepper.
13. 13. Boil the pumpkin cubes in salted boiling water for 15 to 20 minutes until soft.
14. 14. Drain the cooked pumpkin flesh.
15. 15. Fry the sage leaves briefly in hot oil.
16. 16. Drain the fried sage on kitchen paper.
17. 17. Stir the butter, the soft pumpkin flesh, and the Parmesan into the finished risotto.
18. 18. Serve the risotto garnished with the crispy sage.

Nutrition per serving

• kcal: 523
• Protein: 9 g · Fett/Fat: 27 g · Carbs: 55 g