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Pumpkin Risotto - Easy

It is soooo cold in Amsterdam so risotto is perfect for the weather. Also Pumpkins seem to be in season - they are everywhere!

Hope you enjoy this one!

Ingredients:

  • Small pumpkin1 Onion
  • Fresh Sage
  • 1 Cube Vegetable Stock
  • Cabbage
  • Italian cheese
  • Walnuts

Steps:

  1. Dice the pumpkin into cubes. Dice the onion. Slice in thin slices half of the sage.
  2. For your broth: Boil about 750ml of water and then add in the vegetable stock. 
  3. Heat up one table spoon of olive oil in a pan and fry the onion. After 2-3minutes add in the rice and fry for one minute - stir. 
  4. Then add in one spoon of the broth to the pan
  5. Add in the pumpkin & sage
  6. Continue adding in a spoon of broth until broth is done
  7. Grate the cheese and use 1/5 of the cabbage and cut it into thin slices
  8. Add the cabbage & grated cheese to the risotto 
  9. Time to caramelise the walnuts. In a pan add either 1-2 teaspoons of sugar or honey with the walnuts & add a pinch of salt
  10. Then serve the risotto with the caramelised walnuts & rest of the sage
  11. Enjoy!

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