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🎃 Risotto with Roasted Pumpkin and Sage

510 kcal · 45 min · 4 servings

Ingredients

• 600 g Butternut squash
• 300 g Risotto rice (e.g., Carnaroli)
• 1 Stk. Onion (finely diced)
• 30 ml Olive oil
• 1 Liter Vegetable broth (warm)
• 10 Blätter Fresh sage
• 50 g Parmesan (grated)
• nach Bedarf Salt and pepper

Instructions

1. 1. Preheat the oven to 200°C. Cut the pumpkin into cubes, drizzle with 15 ml olive oil, salt and pepper. Roast the pumpkin in the oven for 25 minutes.
2. 2. Heat 2 tbsp olive oil in a large pot. Fry the onion until golden brown.
3. 3. Add the rice and toast it for 1 minute until it smells slightly nutty.
4. 4. Add one ladle of the warm vegetable broth and stir until the broth is absorbed. Repeat this step by step.
5. 5. When the risotto is almost ready (creamy but still firm to bite), add the roasted pumpkin pieces and half of the Parmesan. Mix well.
6. 6. Fry the sage leaves in a small pot with the remaining butter until crispy (approx. 1 minute).
7. 7. Remove from heat. Stir in the remaining Parmesan. Serve with the crispy sage leaves.

Nutrition per serving

• kcal: 510
• Protein: 14 g · Fett/Fat: 20 g · Carbs: 68 g