Pumpkin Sage Risotto
Creamy pumpkin risotto enriched with fresh sage offers a perfect autumnal dish. The sweetness of roasted pumpkin blends with the savoriness of Parmesan cheese, creating a comforting and filling meal. Each bite is a celebration of seasonal flavors, making it an ideal choice for chilly evenings or festive gatherings. Pair with a crisp salad for a complete dinner experience!
ingredients
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- Pumpkin seeds for garnish (optional)
steps
- 1.
In a saucepan, heat the vegetable broth and keep it warm over low heat.
- 2.
In a large skillet, heat olive oil over medium heat, then add chopped onion. Sauté until translucent, about 3-4 minutes.
- 3.
Add minced garlic and fresh sage, cooking for another minute until fragrant.
- 4.
Stir in Arborio rice, allowing it to toast for 1-2 minutes, stirring frequently.
- 5.
Pour in the white wine and simmer until it evaporates, stirring occasionally.
- 6.
Gradually add warm vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more liquid.
- 7.
After about 15-20 minutes, when the rice is creamy and al dente, stir in pumpkin puree and butter.
- 8.
Remove from heat and fold in grated Parmesan cheese, mixing until well combined.
- 9.
Season with salt and pepper to taste.
- 10.
Serve hot, garnished with toasted pumpkin seeds if desired.
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