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🎃 Juicy Risotto with Pumpkin

540 kcal · 40 min · 4 servings

Ingredients

• 400 g Pumpkin flesh (e.g. Hokkaido)
• 280 g Arborio rice
• 900 ml Vegetable broth
• 1 Stück Onion
• 30 g Butter
• 80 ml White wine
• 40 g Parmesan (grated)
• 1/2 TL Salt

Instructions

1. 1. Dice the pumpkin into 1 cm cubes. Finely chop the onion.
2. 2. Heat the vegetable broth in a pot and keep it warm.
3. 3. Sweat the onion in the butter and add the pumpkin.
4. 4. Add the rice and toast it for 2 minutes.
5. 5. Deglaze with white wine and stir until evaporated.
6. 6. Add the broth ladle by ladle. Cook for approx. 15 minutes until the rice is creamy.
7. 7. Remove from heat, stir in the Parmesan and season with salt.
8. 8. Let the risotto rest for 2 minutes.

Nutrition per serving

• kcal: 540
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 78 g