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Pumpkin Risotto with Sage
A creamy risotto with Hokkaido pumpkin and brown sage butter. The pumpkin melts as you stir, tinting the rice a golden orange..
Cook time
45 min
Servings
4
Ingredients
8
Nutrition
per serving482 kcal
Calories
12 g
Protein
18 g
Fat
68 g
Carbs
Instructions
- 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
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
Add the pumpkin cubes and ladle in the hot stock bit by bit, stirring, until the rice is creamy and al dente.
- 4
Foam the remaining butter with the sage leaves. Stir the parmesan through the risotto and drizzle with the sage butter.
