Pumpkin risotto with sage and parmesan

Name: pumpkin risotto with sage and parmesan
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pumpkin; 250 g winter carrot; 50 g butter; 2 toes garlic finely chopped; 2 tl dried sage; 300 g risotto rice bag of 500 g; 250 ml dry white wine; 1 liter chicken bouillon from tablet; 100 g Parmesan cheese grated; 2 dishes smoked chicken fillet (a 160 g), in slices

A tasty Italian recipe. The main course contains the following ingredients: poultry, pumpkin, winter carrot, butter, garlic (finely chopped), dried sage, risotto rice (bag 500 g), dry white wine, chicken broth (from tablet), Parmesan cheese (grated), smoked chicken fillet (( a 160 g) and in slices).

Ingredients

Directions

Cut the pumpkin into pieces. Remove the seeds and the stringy inside and cut off the skin with a sharp knife. Cut the carrot and pumpkin into cubes of 1/2 x 1/2 cm (brunoise). Heat 25 g butter in a large pan with a thick bottom and fry the garlic for 1 min. Add the vegetables and cook 5 min.
Add the sage and rice and cook for 3 minutes until the grains are translucent. Pour in the wine and stir until it is absorbed. Add a dash of stock and stir until it is absorbed. Then add another dash of broth and continue until the rice is tender. This takes about 20 min.
Remove the pan from the heat, add the rest of the butter and 50 g of cheese. Put the lid on the pan and leave for 2 minutes. Scoop the risotto and divide with the chicken over 4 plates. Sprinkle with the rest of the cheese and serve immediately.