Pumpkin Risotto with Fried Sage
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
333
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 333 kcal | (16 %) | ||
| Protein | 7.8 g | (8 %) | ||
| Fat | 17.8 g | (15 %) | ||
| Carbohydrates | 35 g | (23 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
