Pumpkin and sage risotto

• For 4 people
• Preparation time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Pumpkin and Sage Risotto
  • Pumpkin (peeled and diced) : 500 grams
  • Arborio rice : 300 grams
  • Onion (finely chopped) : 1 medium-sized
  • Garlic (minced) : 2 cloves
  • Vegetable broth : 1 liter
  • White wine : 150 milliliters
  • Fresh sage leaves (chopped) : 10 leaves
  • Parmesan cheese (grated) : 50 grams
  • Butter : 2 tablespoons
  • Olive oil : 2 tablespoons
  • Salt : to taste
  • Black pepper : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Pumpkin
• Peel and dice the pumpkin into small cubes.
• Cook the Risotto
• In a large saucepan, heat the olive oil and butter over medium heat.
• Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
• Add the Arborio rice to the pan and stir well to coat it with the oil and butter mixture.
• Pour in the white wine and cook until it evaporates.
• Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
• Continue this process until the rice is cooked al dente, which should take about 20 minutes.
• Stir in the diced pumpkin and chopped sage leaves. Cook for an additional 5 minutes until the pumpkin is tender.
• Season with salt and black pepper to taste.
• Serve
• Remove the risotto from the heat and stir in the grated Parmesan cheese.
• Let it rest for a few minutes before serving.
• Garnish with some extra chopped sage leaves if desired.

Tips

• Use a pumpkin variety that is suitable for cooking, such as sugar pumpkin or butternut squash.
• Stir the risotto frequently to prevent it from sticking to the bottom of the pan.
• Adjust the seasoning according to your taste preferences.

Information

• Risotto is a traditional Italian dish made with Arborio rice, which has a high starch content that gives the dish its creamy texture.
• Pumpkin adds a sweet and earthy flavor to the risotto, while sage adds a savory and aromatic touch.