Pumpkin and Sage Risotto

Savor a creamy and savory dish that combines the sweet richness of pumpkin with aromatic sage for a delightful seasonal treat.

Ingredients:

• 1 cup Arborio rice
• 2 cups pumpkin puree (canned or homemade)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• 8-10 fresh sage leaves, finely chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Broth: Heat the vegetable broth in a saucepan over low heat to keep it warm.
2. Sauté the Aromatics: In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional minute.
3. Toast the Rice: Add the Arborio rice to the pan and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
4. Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
5. Add Pumpkin and Broth: Stir in the pumpkin puree. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and tender.
6. Finish the Risotto: Once the rice is cooked, stir in the remaining tablespoon of butter, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
7. Serve: Serve the risotto warm, garnished with additional sage leaves and Parmesan if desired.

This dish is perfect for fall with its rich, savory flavors and creamy texture. Enjoy!