Pumpkin and Sage Risotto - Vegetarian
This Pumpkin and Sage Risotto is the perfect autumn-inspired dish that brings the warmth and flavors of the season straight to your table. The creamy Arborio rice, combined with the sweetness of the pumpkin and the aromatic freshness of sage, creates a harmonious and deeply satisfying meal.
Ingrédients
- 2 cups diced pumpkin
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves, finely chopped
- 1 tablespoon butter
- Salt and and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and cook for another minute.
- Stir in the Arborio rice, ensuring it is well-coated in the oil, for about 2 minutes.
- Add the white wine and cook until it has fully evaporated.
- Begin adding the warmed broth, one ladle at a time, stirring often until each ladle of liquid is absorbed before adding the next.
- After about 10 minutes of cooking, stir in the diced pumpkin.
- Continue adding the broth and stirring regularly until the rice is creamy and the pumpkin is tender, about 18-20 minutes.
- Stir in the grated Parmesan, fresh sage, and butter. Season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan and sage if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 400kcal | Carbohydrates: 60g | Protéines: 10g | Fat: 14g | Sucre: 6g
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