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🎃 Creamy Pumpkin Risotto with Thyme

510 kcal · 40 min · 4 servings

Ingredients

• 400 g Pumpkin (e.g., Hokkaido or Butternut)
• 300 g Risotto Rice (Arborio)
• 1 Liter Vegetable Broth
• 1 Stück Onion
• 1 Stück Cloves of Garlic
• 1 Bund Fresh Thyme
• 30 g Butter
• 50 g Parmesan (grated)
• 2 EL Olive Oil
• 1 TL Salt
• 1 Prise Pepper

Instructions

1. 1. Wash the pumpkin, cut it into cubes (approx. 2 cm) and remove the seeds. Peel and dice the onion. Press the garlic clove through a press.
2. 2. Fry the pumpkin cubes in a pot with a little oil until golden brown. Remove them from the pot and set aside.
3. 3. Fry the onion and garlic in the same pot in a little oil. Add the rice and toast it for 2 minutes.
4. 4. Sauté the rice with a splash of white wine (or a little water). Stir until the liquid is gone.
5. 5. Add the broth to the rice ladle by ladle and stir regularly. Cook the rice for approx. 12 minutes.
6. 6. Add the fried pumpkin cubes and thyme leaves to the risotto. Cook for another 5 minutes until the rice is creamy and the pumpkin is soft.
7. 7. Take the pot off the heat. Stir in the butter and parmesan. Season with salt and pepper and serve immediately.

Nutrition per serving

• kcal: 510
• Protein: 11 g · Fett/Fat: 16 g · Carbs: 78 g