Zubereitung

1. 1

   Wash the pumpkin, remove the seeds and cut into small cubes. Finely chop the onion. Keep the vegetable stock hot in a pot.

2. 2

   Sweat the onion in a little butter until translucent, add the rice and toast briefly. Deglaze with the white wine and let it reduce.

3. 3

   Add the pumpkin cubes and ladle in the hot stock bit by bit, stirring, until the rice is creamy and al dente.

4. 4

   Foam the remaining butter with the sage leaves. Stir the parmesan through the risotto and drizzle with the sage butter.