Description
A creamy and comforting risotto featuring the flavors of pumpkin and fresh sage, perfect for autumn.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups warm vegetable broth
- 1 cup pumpkin puree
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup fresh sage leaves, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add Arborio rice to the skillet and stir for 1-2 minutes until the edges of the grains are translucent.
- Pour in the white wine and stir until it’s almost completely absorbed.
- Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until each ladleful is absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Stir in the pumpkin puree. Cook for another 2-3 minutes until heated through.
- Remove from heat. Stir in Parmesan cheese, butter, and chopped sage.
- Season with salt and pepper to taste. Serve immediately.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Add a pinch of nutmeg for an extra autumnal spice.
- Garnish with toasted pumpkin seeds for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg