Pumpkin and Sage Risotto Recipe
Introduction
Savor the comforting flavors of pumpkin and sage in this creamy risotto. It’s a perfect dish for cozy evenings and showcases the rich, earthy taste of fall ingredients in every bite.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup pumpkin puree
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon chopped fresh sage
Instructions
- Step 1: Heat 1 tablespoon of butter in a pan over medium heat. Add the Arborio rice and toast it for about 2 minutes, stirring frequently to prevent burning.
- Step 2: Gradually add the broth, about half a cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
- Step 3: Stir in the pumpkin puree, the remaining tablespoon of butter, grated Parmesan cheese, and chopped fresh sage. Mix well to combine and heat through.
- Step 4: Serve the risotto warm, topping with extra Parmesan cheese if desired.
Tips & Variations
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Add a splash of white wine before the broth for extra depth of flavor.
- Fresh sage leaves can be lightly fried in butter and used as a garnish to enhance the aroma.
- If you prefer a nuttier taste, try using a bit of toasted pine nuts sprinkled on top before serving.
Storage
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stove, stirring to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is convenient. Avoid pumpkin pie filling, which contains added spices and sugar.
What type of rice is best for risotto?
Arborio rice is recommended because its high starch content creates the creamy texture characteristic of risotto.
PrintPumpkin and Sage Risotto Recipe
Savor the comforting and creamy flavors of pumpkin and fresh sage in this classic Italian risotto. This dish combines Arborio rice slowly cooked to perfection in savory broth, enriched with smooth pumpkin puree and fragrant sage, finished with a touch of butter and Parmesan cheese for an indulgent yet wholesome meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Risotto Base
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
Flavor Enhancers
- 1 cup pumpkin puree
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon chopped fresh sage
Instructions
- Prepare the base: Heat 1 tablespoon of butter in a pan over medium heat until melted. Add the Arborio rice and toast it for about 2 minutes, stirring continuously to coat the grains and lightly toast them.
- Cook the rice: Gradually add the broth, about half a cup at a time, stirring constantly. Allow the rice to absorb the liquid before adding more broth. Continue this process until all broth is absorbed and rice is creamy and tender, about 18-20 minutes.
- Incorporate pumpkin and finish: Stir in the pumpkin puree, remaining butter, grated Parmesan cheese, and chopped fresh sage. Mix until the butter and cheese have melted and the risotto is evenly creamy.
- Serve: Serve the risotto warm, garnished with additional Parmesan cheese if desired, for an extra flavorful touch.
Notes
- Use warm broth to ensure even cooking and speed up the absorption process.
- Stir constantly to prevent the risotto from sticking and to release the rice’s natural starch for creaminess.
- Fresh sage adds the best flavor; dried sage can be substituted but use sparingly as it is more potent.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Risotto is best enjoyed immediately to maintain its creamy texture.
Keywords: pumpkin risotto, sage risotto, creamy risotto, Italian comfort food, vegetarian risotto
