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🎃 Creamy Pumpkin Risotto

450 kcal · 40 min · 4 servings

Ingredients

• 400 g Pumpkin Flesh (e.g. Hokkaido)
• 300 g Arborio Rice
• 1000 ml Vegetable Broth
• 1 Stk Onion
• 40 g Butter
• 50 g Parmesan Cheese
• 50 ml Heavy Cream

Instructions

1. 1. Wash the pumpkin, remove the inside, and cut the flesh into small cubes (approx. 1 cm). Peel and finely dice the onion.
2. 2. Heat the vegetable broth in a pot and keep it warm. Melt 20g of butter in another pot and sauté the onion.
3. 3. Add the rice and pumpkin cubes to the pot with the onion. Stir for 2 minutes until the rice shines slightly.
4. 4. Add the warm broth spoonful by spoonful to the rice. Stir well to create the typical starch film. Cook the rice and pumpkin for approx. 18 minutes.
5. 5. Remove the pot from the heat. Stir in the remaining butter, the cream, and the grated Parmesan. Finally, season to taste with salt and pepper.

Nutrition per serving

• kcal: 450
• Protein: 10 g · Fett/Fat: 16 g · Carbs: 65 g