Creamy Pumpkin Risotto With Parmesan and Sage

Ingredients

• 300 g (1½ cups) risotto rice (arborio or carnaroli)
• 500 g (1.1 lb) pumpkin or butternut squash, peeled and diced
• 1 onion, finely chopped
• 2 tbsp olive oil
• 100 ml (⅓ cup) dry white wine (optional)
• 1 litre (4 cups) hot vegetable stock
• 40 g (½ cup) grated parmesan
• 20 g (1½ tbsp) butter
• A few sage leaves, salt and pepper

Instructions

1. Heat the oil in a wide pan and cook the onion for 4 minutes. Add the pumpkin and cook for 5 minutes.
2. Add the rice and stir for 1–2 minutes until the grains look translucent at the edges.
3. Pour in the wine (if using) and let it evaporate.
4. Add the hot stock a ladle at a time, stirring often and waiting until it is mostly absorbed before adding more, for 18–20 minutes, until the rice is creamy but still al dente.
5. Off the heat, stir in the butter and parmesan, season and rest for 2 minutes.
6. Fry the sage leaves in a little butter until crisp and scatter on top.

Nutrition per serving

kcal

500

Protein

10 g

Carbs

76 g

Fat

14 g

Tips

• Keep the stock hot in a separate pot so the risotto never stops simmering.
• No wine? Add 1 tbsp lemon juice with the parmesan for brightness.