Pumpkin Risotto

Pumpkin Risotto

2.9 25 rating

Prep. 25min

Total 50min

8 portions

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

Fiber 3 g

Carbohydrates 44 g

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