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0 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
5 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 grated Parmesan cheese
  • salt and pepper

Instructions

    Cup of Yum
  1. Get the Pumpkin Ready:Peel the pumpkin and remove the seeds. Cut it into 1-inch cubes.
  2. 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.
  3. Make Pumpkin Purée:Blend the roasted pumpkin until smooth and set aside.
  4. Toast the Rice:Melt a tablespoon of butter in a pan. Add the rice and toast it for a few minutes.
  5. 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.
  6. 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.
  7. Enjoy:Serve hot and garnish with sage if you like!

Nutrition Information

Calories 117kcal (6%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 18mg (6%) Sodium 819mg (34%) Potassium 339mg (10%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 10548IU (211%) Vitamin C 20mg (22%) Calcium 80mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

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.

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