Pumpkin risotto with sage

30 min · 4 servings · 606 kcal

Theresa Aigner · @aignerkocht

Seventy-five grams of Hokkaido each, diced small so it half-dissolves into the rice and colours the whole pan. The glass of wine is within the limit and does more for the dish than any amount of extra squash would.

Ingredients

• rice — arborio or carnaroli300 g
• hokkaido squash300 g
• vegetable stock — onion- and garlic-free1100 ml
• white wine120 ml
• alpine cheese80 g
• butter40 g
• garlic infused olive oil2 tbsp
• pumpkin seeds40 g
• sage1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Dice the squash to roughly the size of the rice grains. Keep the stock at a simmer in a second pan.
2. Warm the infused oil, add the squash and a pinch of salt and cook five minutes until the edges soften.
3. Add the rice and stir for two minutes until the grains go translucent at the edge. Pour in the wine and let it disappear.
4. Add stock a ladle at a time, stirring, waiting each time until the pan is almost dry before the next. Eighteen minutes or so.
5. Off the heat, beat in the butter and the cheese hard, and let it sit covered for two minutes. This is what makes it creamy, not cream.
6. Fry the sage leaves crisp in a little butter and scatter them over with the toasted pumpkin seeds.

Per serving