back to cookbook
Pumpkin Risotto with Fried Sage
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

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
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
back to cookbook
print shopping list
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.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week