Description
This creamy Pumpkin Sage Risotto is a comforting fall dish combining the earthy flavors of pumpkin and fresh sage with creamy Parmesan and tender Arborio rice. A perfect blend of savory and slightly sweet elements, this easy-to-make risotto is ideal for a cozy dinner and features a beautiful garnish of crispy sage leaves.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice (about 200 g)
- 1 cup pumpkin puree (about 240 g)
- 10-12 fresh sage leaves, plus extra for garnish
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (about 960 ml), kept warm
- 1/2 cup white wine (about 120 ml)
- 1/2 cup Parmesan cheese, grated (about 50 g)
- 2 tablespoons butter (about 30 g)
- 1 tablespoon olive oil (for cooking)
- Salt and pepper, to taste
Instructions
- Prepare the broth: Heat the vegetable broth in a medium saucepan over low heat to keep it warm while you cook the risotto.
- Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Toast the rice: Add the Arborio rice to the skillet, stirring to coat the grains with the oil and onion mixture. Cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
- Deglaze with wine: Pour in the white wine and stir frequently until the wine is mostly absorbed by the rice.
- Cook the risotto: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and cooked through but still slightly al dente.
- Add pumpkin and finish: Stir in the pumpkin puree, butter, and grated Parmesan cheese until the mixture becomes creamy and well combined. Season with salt and pepper to taste.
- Prepare sage garnish: In a small pan, heat a little olive oil and fry the fresh sage leaves until they become crispy, about 1-2 minutes. Drain on paper towels if needed.
- Serve: Spoon the risotto onto plates or bowls and garnish with the crispy sage leaves and extra Parmesan cheese. Serve immediately while warm.
Notes
- Use warm vegetable broth throughout to ensure the risotto cooks evenly and remains creamy.
- Stir the risotto continuously for best texture; this helps release the rice’s natural starch.
- If you prefer, substitute white wine with additional broth or water.
- For a richer flavor, you can use chicken broth instead of vegetable broth if not keeping vegan.
- Leftovers can be gently reheated with a splash of broth or water.
