Pumpkin Risotto with Fried Sage

0
Average: 0 (0 votes)
(0 votes)
Pumpkin Risotto with Fried Sage
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories333 kcal(16 %)
Protein7.8 g(8 %)
Fat17.8 g(15 %)
Carbohydrates35 g(23 %)

Ingredients

for
4
Ingredients
450 milliliters
clear Broth
350 grams
1
60 grams
160 grams
100 milliliters
40 grams
grated Parmesan
Salt and Pepper
1
1 teaspoon

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.