- 500 grams Pumpkin pulp (z. B. Hokkaido)
- 1 Onion
- 1 Garlic clove
- 1 tablespoon Olive oil
- 3 tablespoons Butter
- 350 grams Arborio rice
- 200 milliliters dry White wine
- ⅘ liter Vegetable broth
- 1 teaspoon Orange zest (organic)
- 60 grams Parmesan
- freshly ground Pepper
- Sage leaf (for garnish)
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.
Finely grate the Parmesan. Stir into the risotto with the remaining butter and season with salt and pepper.
Garnish with sage and serve in a hollowed-out squash, if desired.