Pumpkin Risotto with Poached Egg

Light and creamy risotto with pumpkin and optional poached egg (if you fancy)!

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Looking for an easy, light and nutritious lunch idea? This rice stew is what you need!

Very simple, this recipe calls for just a few ingredients and in less than 30 min you will have your meal ready.

I like to add a poached egg for extra flavour and a bit of protein, but feel free to leave it fully vegan if you prefer!

Ingredients (serves 2):

  • 120 g arborio rice
  • 1 cup diced pumpkin
  • 1 tbsp organic extra virgin olive oil
  • salt and pepper
  • water (as needed)
  • 2 organic eggs (poached, optional)
  • 2 leaves of fresh sage

For this recipe I used organic arborio rice and organic butternut squash (pumpkin will work just as well)

Peeled and dice the pumpkin

Heat up a sauce pan with the rice, stirring constantly to avoid the rice to burn. Toast the rice for a couple of minutes until edges turns translucent.

Pour in 1/2 cup of vegetable broth, then add pumpkin, salt, pepper, fresh sage and more broth to cover the rice. Bring to a simmer, cover with a lid and let it cook, stirring occasionally until rice is fully cooked. Add more water if needed. When ready, add 1 tbsp of EVO and with a whisk mix well.

Divide between two plates and serve it up

and add a poached egg if you fancy

I find the egg make the stew extra yummy!
There you have it, lunch in 30 minutes!

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.