Pumpkin Risotto with Crispy Sage

Ingredients

• 1 onion
• 1 Garlic clove
• 5 tbsp olive oil
• 1 untreated lemon (juice and zest)
• 250 g risotto rice (e.g., Arborio)
• 150 ml dry white wine
• 600 ml Vegetable Broth
• Salt
• Pepper (freshly ground)
• 400 g pumpkin flesh (diced)
• 16 sage leaves
• vegetable oil (for frying)
• 1 tsp butter
• 3 tbsp finely grated parmesan

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat 3 tbsp oil in a pot and sauté the onion, garlic, and lemon zest over medium heat. Add the rice, stir briefly, then deglaze with wine.

2. 2.

   Bring to a boil, add 2 ladles of broth and lemon juice, and cook while stirring over medium heat. Keep cooking the risotto over medium heat, stirring constantly, letting the liquid evaporate or be absorbed almost completely. Gradually add more broth until the risotto is al dente (about 25 minutes). If broth runs low, add hot water. Season with salt and pepper.

3. 3.

   Meanwhile, boil the pumpkin cubes in salted water for 15-20 minutes until tender, then drain. Fry the sage leaves briefly in hot oil and let them drain on paper towels. Stir butter, pumpkin flesh, and Parmesan into the finished risotto. Serve garnished with crispy sage.