Spicy Pumpkin Risotto
recipe

*Preparation time: 30 minutes | Serving size: 4*
Ingredients:
- 300 g Arborio rice
- 1 kg pumpkin (such as Hokkaido)
- 1 onion
- 2 garlic cloves
- 1 chili (mild or hot according to taste)
- 1 l vegetable broth
- 100 ml white wine
- 150 g mascarpone cheese
- 50 g grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions:
1. Peel and dice the pumpkin. Finely chop the onion and garlic.
2. Heat the olive oil in a large pot. Add the onion and sauté until soft.
3. Add the garlic and chopped chili, cooking for another minute.
4. Stir in the Arborio rice and sauté for a few minutes until it begins to brown slightly.
5. Pour in the white wine and stir until the liquid is nearly absorbed.
6. Add the pumpkin cubes and hot vegetable broth, one ladle at a time. Stir and wait for the liquid to be absorbed before adding the next ladle.
7. Continue this process until the rice is cooked but still al dente, about 18-20 minutes.
8. Once the risotto is ready, remove the pot from heat and stir in the mascarpone and Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately, garnished with fresh herbs.
Nutritional Information (per serving):
Calories: 450
Protein: 12g
Fat: 18g
Carbohydrates: 60g
Fiber: 4g
Sugar: 3g

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