Pumpkin risotto with sage and turkey
super easy
- 300 g of turkey breast
- 200 g of rice
- 1 medium-sized Hokkaido pumpkin
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of fresh or dry sage
- 500 ml vegetable soup base (or water)
- 2 tablespoons of olive oil
- salt and pepper to taste
- a pinch of nutmeg (optional)
- parmesan for sprinkling (optional)
Peel the pumpkin, remove the seeds and cut it into cubes.
Heat the oven to 200°C. Pour a spoonful of olive oil, salt and pepper over the Hokkaido squash and bake it in the oven for 20-25 minutes, until soft and slightly toasted. This will add a delicious, slightly caramelized taste to it.
Meanwhile, cut the turkey breast into strips or cubes, season with salt, pepper and sage. Heat a pan with a tablespoon of olive oil and fry the turkey until golden brown and cooked through (about 5-7 minutes on medium heat). Then he puts it away.
In the same pan, fry the finely chopped onion and garlic until soft. Add the rice and fry it for a few minutes until it becomes slightly glassy. Then add the vegetable soup base (or water), bring to a boil and cook over low heat until the rice is cooked and the liquid has completely evaporated (about 15-20 minutes).
When the rice is cooked, stir in the roasted Hokkaido squash and roasted turkey. Add a pinch of nutmeg if you like, and season with salt and pepper if needed.
Sprinkle the dish with freshly grated parmesan cheese (optional) and serve. Sage adds a distinctive aroma to the dish, which combines beautifully with the sweetness of the pumpkin and the tenderness of the turkey.