Risotto with Pumpkin and Sage

The preparation is simple, and the taste is divine. Why not try and prepare a slightly different risotto?

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Pumpkin, raw

  • 1.3 l Soup base, chicken, cube

  • 300 g Rice, white, short grain

  • 0.5 dl Oil, olive

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 30 g Butter, unsalted

  • 80 g Cheese, Parmesan, hard

  • 1 handful Spices, ginger, ground

  • pieces Oil, olive

Steps

  1. Thoroughly wash the pumpkin pieces and cut them into 1 cm cubes. Place a large pan on the stove and heat three tablespoons of olive oil. Add the pumpkin cubes to the hot oil and sauté them for 5 to 7 minutes, stirring occasionally, until the pumpkin softens slightly. Set aside half of the cubes, and transfer the other half to a blender. Blend into a smooth puree, adding a little hot water if needed.

  2. Pour the broth into a pot, bring it to a boil, and let it simmer gently on low heat. In a larger pot, heat two tablespoons of olive oil and add the rice. Stir constantly and toast the rice for one minute until it becomes translucent, then add a ladle of broth. Stir until the rice absorbs all the liquid, then add another ladle of broth. Repeat this process until only a few ladles of broth remain in the pot.

  3. Dice the reserved pumpkin cubes into small pieces and add them to the pot with the rice. Add the pumpkin puree, salt, and pepper, and mix everything well. Pour in the remaining broth and cook until the liquid boils and the rice softens.

  4. Once the rice is cooked, remove the pot from the heat and stir in the butter and half of the grated Parmesan. Mix the risotto thoroughly.

  5. Rinse the sage leaves under running water and dry them thoroughly. Place a smaller pan on the stove and heat a thin layer of oil. Fry the sage leaves in the hot oil for a few seconds until they become crispy, then drain them on a paper towel.

  6. Divide the prepared risotto into deep plates and sprinkle with the remaining Parmesan. Garnish with the fried sage leaves and serve.

Nutrition Information (Per 100g)

  • Calories: 176.92 kcal
  • Fat: 4.38 g
    • Saturated Fat: 2.67 g
  • Carbohydrates: 27.74 g
    • Sugars: 0.57 g
  • Protein: 5.24 g
  • Fiber: 0.86 g

Advice

You can also use chicken broth as a base.