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Ingredients
for
4
Pumpkin Risotto with Fried Sage
40 min.
Time:
333
calories
Calories:
Ingredientsfor
Preparation
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.