Pumpkin Risotto with Portobello
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): 1 onion 150 g uncooked risotto rice 3 tablespoons oil 75 g Parmesan cheese 400 g pumpkin, cubed 1 teaspoon sage 500 ml vegetable broth 200 g spinach 6…












