Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

PUMPKIN RISOTTO

PUMPKIN RISOTTO

SERVES 4 TO 6 PORTIONS

  • 5 cups vegetable broth
  • 3 tbsp. olive oil
  • 1 onion, finely chopped
  • 1 large garlic clove, minced
  • 1 cup Arborio rice
  • 1 cup canned pumpkin puree
  • 1 tsp. sea salt
  • 1/8 tsp. nutmeg
  • Freshly ground black pepper
  • 1 tbsp. chopped fresh sage
  • NUTRITIONAL VALUES

    Calories: 277kcal
    Fat: 10.2g (1.7g S.Fat)
    Carbs: 38g
    Protein: 8.3g
    Sugar: 3.3g
    Sodium: 1144mg

    METHOD

    In a medium saucepan, bring the broth to a simmer and keep it there while you prepare the recipe.

    Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to low and sauté the onion until soft. Cook for 1 minute, or until the garlic is fragrant.

    Reduce the heat to low and stir in the rice and 1 cup of the broth. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 20 minutes).

    Combine the pumpkin, salt, and nutmeg in a mixing bowl. Season with pepper and continue to stir until the mixture is hot. Mix in the sage.
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