Pumpkin Risotto

This creamy pumpkin risotto is the perfect autumn recipe! Quick, simple, and super delicious – try it out and impress your family.

Ingredients

• 2 tbsp olive oil
• 1 onion
• 500 g pumpkin (peeled & diced)
• 1.5 liters vegetable broth
• 320 g risotto rice
• 60 ml dry white wine
• 50 g butter
• 80 g Parmesan (grated)
• Salt, black pepper
• Olive oil for finishing
• Fresh thyme (optional)

Instructions

1. Heat 2 tablespoons of olive oil in a large pan.
2. Finely chop 1 onion and sauté it in the oil until translucent.
3. Add 500 g peeled and diced pumpkin to the pan and cook briefly.
4. Pour in 320 g risotto rice and stir to coat the grains.
5. Add 60 ml dry white wine and let it evaporate while stirring.
6. Gradually add 1.5 liters of vegetable broth, ladle by ladle, stirring continuously until the rice is creamy and cooked.
7. Stir in 50 g butter and 80 g grated Parmesan cheese.
8. Season with salt and black pepper to taste.
9. Drizzle with olive oil to finish and optionally garnish with fresh thyme.

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