Pumpkin Risotto with Fried Sage

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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
333
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
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1 serving contains
(Percentage of daily recommendation)
Calories333 kcal(16 %)
Protein7.8 g(8 %)
Fat17.8 g(15 %)
Carbohydrates35 g(23 %)
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
450 milliliters clear Broth
350 grams Pumpkin
1 onion
60 grams butter
160 grams Arborio rice
100 milliliters white wine
40 grams grated Parmesan
Salt and peppers
1 Sage
1 tsp olive oil
How healthy are the main ingredients?
PumpkinParmesanolive oilonionSage
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Preparation steps

1.

Bring the broth to a boil. Peel, core and dice pumpkin. Peel and dice the onion. Heat 30 grams of butter in a saucepan and sautée the onion and rice. Add pumpkin and briefly sautée. Pour in white wine. Gradually add the broth, stirring constantly and cook for about 20-25 minutes.

2.

Stir in parmesan and remaining butter and season with salt and pepper.

3.

Fry the sage leaves for a few seconds in a pan with some olive oil. Serve risotto garnished with sage leaves.

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