Pumpkin risotto with sage and turkey

We need:

– nutmeg pumpkin

– turkey breast

– arborio rice

– soup base

– onion, salt, pepper, butter, sage

– grated Grana padano cheese

Fry the onion in butter until golden brown, add the sliced ​​turkey meat, fry until golden brown, add the sliced ​​pumpkin and stir for 5 minutes, then add the rice and fry for about 2 more minutes. Then add 2-3 ladlefuls of hot soup base and cook for about 20 minutes, all the while stirring and topping up the soup base as needed. When the rice is cooked, season with salt and pepper, add sage and Parmesan cheese.

Bon Appetit.