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🎃 Creamy Risotto with Pumpkin for Beginners

540 kcal · 35 min · 4 servings

Ingredients

• 320 g Risotto rice (Arborio or Carnaroli)
• 400 g Pumpkin flesh (roasted and pureed)
• 800 ml Chicken or vegetable broth (hot)
• 1 Stk. Onions (finely chopped)
• 100 ml White wine (dry)
• 40 g Butter (cold)
• 50 g Parmesan (grated)
• 6 Stk. Sage leaves (fresh)
• 10 g Butter (for frying sage)

Instructions

1. 1. Sauté the chopped onion in a little oil in a pot for 3 minutes until soft.
2. 2. Add the rice and stir for 2 minutes until it toasts slightly.
3. 3. Deglaze with the white wine and stir until it has evaporated.
4. 4. Add the pumpkin puree and the hot broth. Cook while stirring until the rice is al dente (approx. 18 minutes).
5. 5. Remove the pot from the heat. Stir in the cold butter and Parmesan.
6. 6. Fry the sage leaves in a small pan in the remaining butter for 1 minute until crispy and add them to the risotto.

Nutrition per serving

• kcal: 540
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 78 g