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🎃 Sweet Potato Pumpkin Risotto

510 kcal · 30 min · 4 servings

Ingredients

• 300 g Risotto rice (Arborio)
• 400 g Pumpkin (e.g., Hokkaido)
• 1 Stk Onion
• 1 Liter Vegetable broth
• 100 ml White wine
• 30 g Butter
• 1 Prise Nutmeg
• 2 EL Olive oil
• nach Bedarf Salt and pepper

Instructions

1. 1. Peel the pumpkin and cut the flesh into small cubes (approx. 1 cm). Finely chop the onion.
2. 2. Fry the onion and pumpkin cubes in a pot with olive oil for 5 minutes until the pumpkin becomes soft.
3. 3. Add the rice and stir until coated with oil. Deglaze with the white wine and let it reduce.
4. 4. Add the hot broth and cook the risotto while stirring constantly until the rice and pumpkin are creamy and cooked through (approx. 18 minutes).
5. 5. Remove the pot from the heat. Stir in the butter and grated nutmeg. Season with salt and pepper.

Nutrition per serving

• kcal: 510
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 65 g