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Roasted Pumpkin and Chestnut Risotto with Sage
Roasted Pumpkin and Chestnut Risotto with Sage

Roasted Pumpkin and Chestnut Risotto with Sage
A rich and creamy risotto featuring seasonal pumpkin and chestnuts, enhanced with the earthy aroma of sage.
Roasted Pumpkin and Chestnut Risotto with Sage
Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 200
    g
     pumpkin
  • 100
    g
     chestnut
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 5
    g
     sage
  • 20
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Roasted Pumpkin and Chestnut Risotto with Sage
Instructions:
  1. Preheat oven to 200°C.
  2. Cut pumpkin into cubes, toss with olive oil, and roast for about 25 minutes until tender.
  3. In a large pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.
  4. Add arborio rice and stir for about two minutes until the rice is well-coated.
  5. Gradually add vegetable stock, one ladle at a time, stirring continuously until absorbed before adding more.
  6. Once the rice is al dente, stir in roasted pumpkin and chopped chestnuts.
  7. Add grated parmesan cheese and chopped sage, stirring until creamy.
  8. Season with salt and pepper to taste before serving.
Nutrition Per Serving 1121 g Per 100g
Energy 1221.8 kcal 109 kcal
Protein 29.3 g 2.6 g
Fibre 13 g 1.2 g
Salt 3 g 0.3 g
Sugar 22.5 g 2.0 g
Carbohydrates 202 g 18.0 g
Fat 33.5 g 3.0 g
  • 150
    g
     arborio rice
  • 200
    g
     pumpkin
  • 100
    g
     chestnut
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 5
    g
     sage
  • 20
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
1
Servings
0

Preheat oven to 200°C.

Cut pumpkin into cubes, toss with olive oil, and roast for about 25 minutes until tender.

In a large pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.

Add arborio rice and stir for about two minutes until the rice is well-coated.

Gradually add vegetable stock, one ladle at a time, stirring continuously until absorbed before adding more.

Once the rice is al dente, stir in roasted pumpkin and chopped chestnuts.

Add grated parmesan cheese and chopped sage, stirring until creamy.

Season with salt and pepper to taste before serving.

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