October is true pumpkin season — and there are endless ways to use this fascinating vegetable. Like carrots, pumpkins are rich in beta-carotene.
Ingredients (serves 6):
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1 onion
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150 g uncooked risotto rice
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3 tablespoons oil
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75 g Parmesan cheese
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400 g pumpkin, cubed
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1 teaspoon sage
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500 ml vegetable broth
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200 g spinach
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6 portobello mushrooms
Preparation:
Preheat the oven grill or set it to 230°C (445°F).
Boil the pumpkin cubes in a pot of water for 12 minutes, then drain.
Finely chop the onion and sauté it in a little oil. Add the risotto rice and sage. Pour in a splash of broth and stir. Continue adding broth bit by bit as it gets absorbed. Cook until the rice is done but still has a pleasant bite — about 20 to 25 minutes. You may have some broth left over.
Add the spinach during the last few minutes and let it wilt.
Mash the pumpkin with a fork or potato masher and stir it into the risotto along with about 60 g of the Parmesan.
Place the portobellos in a baking dish, sprinkle with the remaining cheese, and grill for 5 to 7 minutes until nicely gratinated.
Tip:
Save the pumpkin seeds — you can roast them and use them as an autumn topping for yogurt!
Nutritional value per serving:
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203 kcal
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9 g protein
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22 g carbohydrates
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8 g fat