Pumpkin Sage Risotto
Discover a delightful twist on traditional risotto with this Pumpkin Sage Risotto, perfect for cozy autumn dinners and packed with rich, comforting flavors that will warm your soul.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
Arborio rice
1 1/2 cups
Pumpkin puree
1 cup
Chicken broth
4 cups
Dry white wine
1/2 cup
Parmesan cheese
1/2 cup, grated
Unsalted butter
2 tbsp
Olive oil
1 tbsp
Shallots
2, finely chopped
Fresh sage leaves
6, finely chopped
Nutmeg
1/4 tsp
Salt
to taste
Black pepper
to taste
Instructions
1. In a saucepan, heat chicken broth over low heat, keeping it warm.
2. In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add shallots and cook until translucent, about 3 minutes.
3. Stir in arborio rice, cooking until the edges become translucent, about 2 minutes.
4. Pour in white wine, stirring constantly until absorbed.
5. Begin adding warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. When half the broth is used, add pumpkin puree, nutmeg, and sage, stirring until well combined.
7. Continue adding broth until the rice is creamy and cooked to al dente, about 18-20 minutes.
8. Remove from heat, stir in remaining 1 tbsp butter and Parmesan cheese until creamy.
9. Season with salt and black pepper to taste. Let it rest for a couple of minutes before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, adding a splash of broth or water to regain a creamy texture.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
