Pumpkin Risotto
Pumpkin Risotto is a true autumn dish that combines the sweet, rich flavor of pumpkin with the creamy, rich texture of risotto. The base of the risotto is white wine and broth, which help to highlight the taste of the pumpkin. Pumpkin pieces and creamy risotto make a great combination, resulting in a truly nutritious and mouthwatering dish. In the recipe, fresh herbs such as rosemary and thyme provide added depth to the dish.
This dish is perfect for a light but nutritious dinner, or even for a festive table. Pumpkin risotto is not only delicious but also healthy, as pumpkin is full of vitamins and minerals.
Ingredients for this recipe
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Preparation Steps
1
Peel the pumpkin, dice it into cubes, and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until tender.
2
In a large pan or Dutch oven, heat olive oil over medium heat and sauté the finely chopped onion and garlic until softened and translucent.
3
Add the risotto rice and toast, stirring constantly, for 2-3 minutes. Pour in the white wine and let it evaporate completely, stirring frequently.
4
Gradually add the hot vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is cooked al dente and has a creamy consistency.
5
Once the rice is nearly cooked, stir in the roasted pumpkin, butter, and grated Parmesan cheese until well combined and creamy.
6
Before serving, sprinkle with fresh, chopped sage.
