Pumpkin Risotto with Fried Sage

Ingredients

• 450 ml clear broth
• 350 g pumpkin
• 1 onion
• 60 g Butter
• 160 g Arborio rice
• 100 ml White wine
• 40 g grated Parmesan
• salt, pepper
• 1 sprig sage
• 1 tsp Olive oil

Instructions

1. 1.

   Bring the broth to a boil. Peel and seed the pumpkin, then dice it into small cubes. Peel and dice the onion. Heat 30 g of butter in a pot. Sauté the onion and rice together. Add the pumpkin and sauté briefly. Deglaze with white wine. Gradually add the broth while stirring constantly until the rice is cooked (about 20-25 minutes).

2. 2.

   Stir in parmesan and remaining butter, season with salt and pepper.

3. 3.

   Quickly fry sage leaves in hot olive oil in a small pan for seconds. Serve the risotto topped with fried sage leaves.