Pumpkin And Sage Risotto
Pumpkin and Sage Risotto is a delicious and comforting dish that is perfect for the fall season. The creamy texture of the risotto combined with the earthy flavors of pumpkin and sage makes for a satisfying meal.
Ingredients
- 1 small pumpkin, diced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a separate large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the Arborio rice to the pot and stir to coat the grains with the oil. Cook for 2 minutes.
- Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
- Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait for the broth to be absorbed before adding more.
- After about 15 minutes, add the diced pumpkin to the risotto and continue adding the broth until the rice is creamy and the pumpkin is tender.
- Stir in the grated Parmesan cheese and chopped sage. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Saucepan Stirring spoon Sharp knife Cutting board
Tools
Chef's knife Saucepan Wooden spoon Grater
Serving suggestions
Serve the Pumpkin and Sage Risotto with a sprinkle of additional Parmesan cheese and a garnish of fresh sage leaves.
Tips & tricks
For a richer flavor, you can roast the diced pumpkin in the oven before adding it to the risotto.
Cost
$15