Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 25 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 20 g amaretti biscuits; 60 g Parmesan cheese; 25 fresh sage leaves; 30 g olive oil; 50 g shallots; 300 g pumpkin flesh; 50 g white wine; 250 g risotto rice; 500 g boiling water; 1 heaped tsp vegetable stock paste, homemade; 1 tsp unsalted butter; ¼ tsp fine sea salt; ¼ tsp ground black pepper

4.1 15 ratings

Prep. 25 min

Total 45 min

4 portions

Ingredients

amaretti biscuits (approx. 3-4) (see tip)
20 g
Parmesan cheese cut in 2 cm pieces
60 g
fresh sage leaves
25
olive oil plus 1 tsp for frying
30 g
shallots
50 g
pumpkin flesh peeled, seeds removed, cut in pieces (3 cm)
300 g
butternut squash, peeled, seeds removed, cut in pieces (3 cm)
white wine
50 g
risotto rice
250 g
boiling water
500 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l), crumbled
unsalted butter plus 30 g
1 tsp
fine sea salt
¼ tsp
ground black pepper
¼ tsp