Pumpkin Risotto with Sage
Creamy risotto with savory Hokkaido pumpkin, refined with dry white wine, Parmesan, and crispy sage.
- 45 min
- 622 kcal / serving
- medium
- vegetarian
- Protein
- 15.7 g
- Fat
- 23.3 g
- Carbs
- 80.6 g
Contains: milk, celery, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g Hokkaido pumpkin
- 1/2 onion
- 1 garlic clove
- 1 tbsp olive oil
- 160 g risotto rice (Arborio or Carnaroli)
- 80 ml dry white wine
- 600 ml vegetable stock
- 30 g butter
- 40 g Parmesan
- 12 sage leaves
- Salt
- Pepper
Method
- Wash the Hokkaido pumpkin, remove seeds, and cut into approximately 1 cm cubes; the skin can remain. Finely dice the onion and garlic. Heat the vegetable broth and keep it warm.
- Heat 1 tbsp olive oil in a pot over medium heat. Sauté the onion and garlic until translucent, about 2-3 minutes.
- Add the risotto rice and sauté for 1 minute, stirring constantly, until the grains are slightly translucent. Deglaze with white wine and let it reduce completely.
- Add the pumpkin cubes to the rice. Gradually add the hot vegetable broth, just enough to barely cover the rice. Simmer for about 20-25 minutes, stirring constantly, until the rice is cooked and creamy and the pumpkin has softened and disintegrated.
- In a small pan, melt 20 g butter and fry the sage leaves over medium heat until crispy. Drain on paper towels.
- Remove the risotto from the heat. Stir in the remaining 10 g butter and the grated Parmesan until the risotto is wonderfully creamy. Season with salt and pepper to taste.
- Divide the pumpkin risotto between two plates and garnish with the crispy sage leaves. Serve immediately.
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