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Pumpkin Risotto

Pumpkin Risotto
2.9 26 rating
Prep. 25 min
Total 50 min
8 portions
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Ingredients

  • Parmesan cheese rind removed, cut in pieces (3 cm)
    120 g
  • pumpkin cut in pieces
    400 g
  • water
    100 g
  • salt
    2 tsp
  • extra virgin olive oil
    20 g
  • risotto rice
    400 g
  • vegetable broth (see tips)
    700 g
  • butter room temperature, cut in small pieces
    60 g
  • freshly ground black pepper
    1 tsp
  • fresh black truffle cut in thin slices, to garnish
    1 piece

Difficulty

easy

Nutrition per 1 portion

Protein 10 g
Calories 1481 kJ / 354 kcal
Fat 15 g
Fibre 3 g
Carbohydrates 44 g

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