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🍝 Pumpkin Risotto

210 kcal · 40 min · 4 servings

Ingredients

• 150 g Arborio rice
• 200 g Hokkaido pumpkin
• 1 Onion
• 500 ml Vegetable broth
• 100 ml White wine
• 50 g Parmesan cheese
• 20 g butter
• 1 TL Salt

Instructions

1. 1. Dice onion and pumpkin, sauté in butter.
2. 2. Add rice and toast briefly.
3. 3. Deglaze with white wine and let it reduce.
4. 4. Gradually add broth while stirring continuously.
5. 5. Stir in Parmesan and serve.

Nutrition per serving

• kcal: 210
• Protein: 8 g · Fett/Fat: 7 g · Carbs: 32 g