Ingredients:
1 Onion (finely chopped)
6 Cloves garlic (minced)
3 tbsp. Olive oil
1 c. White wine
6 c. Vegetable broth
1 c. Arborio rice
1 c. Pureed pumpkin
1 Can peas (rinsed)
1 tbsp. Salt
1 tsp. Pepper
1 tbsp. Fresh sage (chopped)
1 tsp. raw pumpkin seeds (per plate for garnish (optional))
In a large pan, heat the olive oil. Add the onion and garlic; sauté for 3 minutes. Add the rice and sauté for an additional 2 minutes. Slowly add the white wine. Once the wine has evaporated, slowly begin adding the vegetable broth. Continue to add the broth while stirring the risotto for 30-45 minutes. Add the pureed pumpkin and peas. Stir the risotto until it turns orange. Season with salt, pepper, and sage. Remove the risotto from the heat. When plating sprinkle 1 tsp. pumpkin seeds on each plate (optional).
Serving Size: 6
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