Creamy Pumpkin Sage Risotto: A Cozy Fall Delight!
A warm and comforting risotto made with creamy pumpkin and fragrant sage, perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- After about 15 minutes, stir in the pumpkin puree and chopped sage.
- Continue to cook for another 5-10 minutes until the rice is creamy and al dente.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, garnished with additional sage if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Adjust the amount of pumpkin puree based on your preference for creaminess.
- This dish pairs well with a side salad or crusty bread.
Find it online: https://meal15.com/creamy-pumpkin-sage-risotto-fall-recipe/