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🎃 Creamy Risotto with Pumpkin

450 kcal · 35 min · 4 servings

Ingredients

• 500 g Butternut squash
• 300 g Risotto rice (Arborio)
• 1 Liter Vegetable broth
• 1 Stk Onions
• 40 g Butter
• 30 g Parmesan (grated)
• 1 TL Salt
• 1 Prisen Pepper

Instructions

1. 1. Wash the pumpkin, peel it, and cut the flesh into small cubes (approx. 1 cm).
2. 2. Heat the broth in a pot and keep it warm.
3. 3. Chop the onion and fry it in half of the butter in a large pot.
4. 4. Add the pumpkin and stir for 2 minutes.
5. 5. Add the rice and roast it for 2 minutes.
6. 6. Add the broth ladle by ladle. Cook while stirring regularly until the rice and pumpkin are soft (approx. 15-20 minutes).
7. 7. Remove the pot from the heat.
8. 8. Stir the Parmesan and the remaining butter into the rice.
9. 9. Season with salt and pepper and serve hot.

Nutrition per serving

• kcal: 450
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 70 g