Summary

Ingredients

• 40 g walnuts, rouhly chopped
• 600 g pumpkin pulp, (Hokkaido or butternut) coarsely rated
• 200 g onion (s), finely diced
• 1 clove garlic, finely diced
• 1 liter chicken broth
• 40 g butter
• 300 g risotto rice
• 200 ml white wine
• 75 g parmesan, freshly rated
• 10 leaves sage
• salt and pepper

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Instructions

1. Roast the walnut kernels without fat over a mild heat until golden brown and season with salt. Heat the chicken stock.
2. Sauté the onion and garlic in the butter, add rice and sauté as well, then stir in the pumpkin. Season with salt and pepper and deglaze with the wine. Let the wine evaporate over medium heat. Now gradually add the hot bouillon and cook over a mild heat, stirring frequently. After 20-25 minutes, the rice will have absorbed all of the liquid. Remove from the fire and stir in the parmesan. Briefly fry the sage leaves in olive oil and drape them on the risotto.