Pumpkin Risotto with Spices
Risotto • Italian
Description
Pumpkin Risotto with Spices
Ingredients
- Onion 1 head
- Olive Oil 1 tablespoon
- Arborio rice 15 oz
- Dry White Wine 10 fl oz
- Chestnut puree 10 fl oz
- Chicken Broth 30 fl oz
- Ground Nutmeg 1 teaspoon
- Grated Ginger Root 1 teaspoon
- Chopped Sage Leaves 1 tablespoon
- Butter 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the broth.
Step 2
Heat the olive oil in a pan over medium heat and sauté the finely chopped onion for 3-5 minutes until soft.
Step 3
Add the rice and stir well. Sauté for 1-2 minutes.
Step 4
Slowly pour in the wine and let it evaporate.
Step 5
Add the broth in 120 ml increments, allowing it to evaporate while stirring, and cook the rice for about 20 minutes until soft.
Step 6
Add the pumpkin puree, ginger, nutmeg, basil, and butter, and cook for a few more minutes. Season with salt and pepper to taste.
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