5 from 3 votes
Pumpkin Sage risotto
What could be better than a warm bowl of risotto and pumpkin on a chilly day?
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
people
Calories:
117 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 1¼ cup carnaroli rice
- 2 tbsp butter
- ½ butternut squash
- 3 cup vegetable broth
- 3 tbsp Parmesan Cheese grated
- salt
- black pepper
Instructions
- Get the Pumpkin Ready:Peel the pumpkin and remove the seeds. Cut it into 1-inch cubes.
- Roast the Pumpkin:Put the pumpkin cubes on a baking sheet. Add olive oil, salt, pepper, and a few sprigs of sage. Bake at 350°F (180°C) for about 10-15 minutes, until soft.
- Make Pumpkin Purée:Blend the roasted pumpkin until smooth and set aside.
- Toast the Rice:Melt a tablespoon of butter in a pan. Add the rice and toast it for a few minutes.
- Cook the Risotto:Add warm broth little by little, so the rice stays covered by about an inch of liquid. Stir often. After 5 minutes, mix in the pumpkin purée.
- Add the Final Touch:After 18-20 minutes of cooking, turn off the heat. Stir in grated Parmesan and another spoon of butter to make it creamy.
- Enjoy:Serve hot and garnish with sage if you like!
Cup of Yum
Nutrition Information
Calories
117kcal
(6%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
18mg
(6%)
Sodium
819mg
(34%)
Potassium
339mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
10548IU
(211%)
Vitamin C
20mg
(22%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 117
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 819mg | 34% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 10548IU | 211% |
| Vitamin C | 20mg | 22% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.