Pumpkin and Sage Risotto
Does the thought of making Risotto send chills down your spine and think pumpkins are just for dessert? My Risotto with Pumpkin and Sage recipe is infused with sage, butter and parmesan for a comforting fall flavor on a fork.
Making a perfect risotto is actually very easy once you get the hang of it. When you don’t try something because you’re afraid it will be too hard, or you’re afraid you’ll mess up, you might end up missing out on something really delicious. Give it a try!
4 cups chicken stock, heated
3/4 cup white wine
1/4 cup olive oil
2 tablespoons of butter
2 cups Arborio Rice
1 cup chopped onions
1/2 cup chopped shallots
1 cup canned pumpkin puree
1 tablespoon fresh sage, chopped
1 cup grated parmesan cheese
1/4 teaspoon nutmeg
1 teaspoon Kosher Salt
Total cooking time is about 20 minutes.
Heat the olive oil in a large skillet over medium heat.
Add the onions and shallots and cook until tender, about 5 minutes.
Stir in the sage and nutmeg, and cook for 1 to 2 minutes more.
Add the 2 cups of rice, a teaspoon of salt, stir well and cook for 2-3 more minutes to toast the rice.
Add the wine and simmer until absorbed, stirring occasionally.
Add enough of the heated stock to just cover the rice. Stir well and cover. Stir occasionally and add more stock as needed. Stir in the pumpkin just before you add the last of the stock.
Remove from the heat, then stir in the parmesan cheese and butter.
Garnish with sage leaves.