Pumpkin Risotto with Fried Sage
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.
Stir in parmesan and remaining butter and season with salt and pepper.
Fry the sage leaves for a few seconds in a pan with some olive oil. Serve risotto garnished with sage leaves.