Creamy Pumpkin Risotto
Italian Rice with Pumpkin, Sage and Ricotta Cheese
Servings: 4
Adjust servings here:
Equipment
- frying pan
- Ladle
Ingredients
- 1 pumpkin butternut squash
- 200 grams risotto rice
- 1 liter vegetable stock
- 4 tbsp ricotta cheese
- ½ onion diced
- a bit parmesan cheese
- 2 to 3 tbsp olive oil
- 1 clove garlic
- a bit nutmeg
- a few leaves fresh sage or use dried
Instructions
- Cut the pumpkin into cubes. Cut the onion into small dices.
- Heat a frying pan over medium heat. Add olive oil and onions, then sauté the onions until they are soft. Grate or chop the garlic and add it to the pan. Fry for a few minutes.
- Add the pumpkin cubes to the pan. Cover with a lid and sauté for 8-10 minutes, until the cubes are soft.
- Add the risotto rice and sauté for 2-3 minutes. Add 3 ladles of vegetable stock and stir the rice. Let it simmer over low to medium heat.
- Add a ladle of vegetable stock as soon as the liquid in the pan has evaporated, one ladle at a time. Repeat this process for 30-35 minutes.
- After 30 minutes, when you’ve finished the vegetable stock, add the ricotta cheese and nutmeg to the risotto, stirring over low heat. Season with salt and pepper to taste.
- Serve with olive oil, parmesan cheese and chopped sage leaves.
Notes
I highly recommend watching my pumpkin cutting tutorial on YouTube if you encounter any difficulties with cutting a pumpkin.
Enjoy!
