Pumpkin Risotto with Sage

Name: Pumpkin Risotto with Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g risotto rice; 500 g Hokkaido pumpkin; 1000 ml vegetable stock; 1 piece onion; 100 ml white wine; 40 g butter; 60 g parmesan; 10 piece sage leaves

A creamy risotto with Hokkaido pumpkin and brown sage butter. The pumpkin melts as you stir, tinting the rice a golden orange..

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

482 kcal

Calories

12 g

Protein

18 g

Fat

68 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.45 · ~€0.85/serving

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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.