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Winter Squash Risotto

Recipe author: EAT SMARTER
Winter Squash Risotto
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40 min.
Preparation
1 hr 5 min.
Ready in
easy
Difficulty

Ingredients

for 4 each
500 grams
Pumpkin pulp (z. B. Hokkaido)
1
1
1 tablespoon
3 tablespoons
350 grams
200 milliliters
liter
1 teaspoon
Orange zest (organic)
60 grams
freshly ground Pepper
Sage leaf (for garnish)
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Preparation steps

Step 1/3

Cut the squash into 1-2 cm (approximately 1/3-3/4 inch) cubes. Peel the onion and garlic and finely chop. Heat the olive oil and 1 tablespoon butter in a saucepan, sweat the onion and garlic until soft then stir in the rice and squash. Add 1/2 of the wine and boil until completely evaporated. Repeat with the remaining wine then pour in enough broth to just cover the rice and squash. Add the orange zest. Simmer, stirring occasionally, until the broth is evaporated and the rice is al dente, about 20 minutes.

Step 2/3

Finely grate the Parmesan. Stir into the risotto with the remaining butter and season with salt and pepper.

Step 3/3

Garnish with sage and serve in a hollowed-out squash, if desired.