Pumpkin Sage risotto
What could be better than a warm bowl of risotto and pumpkin on a chilly day?
Servings: 4 people
Ingredients
- 1¼ cup carnaroli rice
- 2 tbsp butter
- ½ butternut squash
- 3 cup vegetable broth
- 3 tbsp grated Parmesan cheese
- Salt and Pepper
Instructions
- Get the Pumpkin Ready:Peel the pumpkin and remove the seeds. Cut it into 1-inch cubes.
- Roast the Pumpkin:Put the pumpkin cubes on a baking sheet. Add olive oil, salt, pepper, and a few sprigs of sage. Bake at 350°F (180°C) for about 10-15 minutes, until soft.
- Make Pumpkin Purée:Blend the roasted pumpkin until smooth and set aside.
- Toast the Rice:Melt a tablespoon of butter in a pan. Add the rice and toast it for a few minutes.
- Cook the Risotto:Add warm broth little by little, so the rice stays covered by about an inch of liquid. Stir often. After 5 minutes, mix in the pumpkin purée.
- Add the Final Touch:After 18-20 minutes of cooking, turn off the heat. Stir in grated Parmesan and another spoon of butter to make it creamy.
- Enjoy:Serve hot and garnish with sage if you like!
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 819mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10548IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 1mg