First, cut the pumpkin into rather small cubes (so that it cooks first).
Finely chop the onion and sauté with a knob of butter, then add the pumpkin, cover with 1 ladle of broth and cook for about 15 minutes: at the end of cooking the pumpkin must have at least begun to fall apart.
Season with salt, then blend the pumpkin to reduce it to a puree.
Heat a couple of tablespoons of oil in a saucepan with half the sage leaves.
Add the rice and toast it, then deglaze with the wine.
When the wine has evaporated, add the pumpkin and start cooking the rice, adding the broth a little at a time.
When cooked, season with salt and pepper and stir in the parmesan.
The pumpkin and sage risotto is ready: serve and serve garnished with the remaining sage (whole or coarsely chopped).
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