Pumpkin Risotto
This creamy pumpkin risotto with a vibrant orange color is a little culinary delight and a delicious recipe, especially for colder days. When it comes to risotto, the rule is always: stir, stir, stir – otherwise, the rice will quickly stick to the pot. But the effort is definitely worth it for the result!
324 kcal / serving ⏱ 45 min
🍽 2 Servings
Ingredients — 2 Servings
- 200 g Hokkaido pumpkin
- 600 ml water
- 0.5 onion
- 1 clove garlic
- 1 tsp olive oil
- 125 g risotto rice
- fresh sage, to taste
- pepper and salt, to taste
- 2 tbsp grated Parmesan
Instructions
- 1
Remove the seeds from the pumpkin, dice half of it into small cubes, and cut the other half into large pieces.
- 2
Puree the large pumpkin pieces with the water.
- 3
Peel the onion and garlic, chop them into small pieces, and sauté them in a pot with the olive oil for 2 minutes.
- 4
Then add the risotto rice and sauté for another 2 minutes.
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