Pumpkin & Sage Risotto
Indulge in the comforting flavors of Pumpkin & Sage Risotto, a creamy and aromatic dish perfect for chilly evenings. This delightful risotto features tender Arborio rice infused with the earthy sweetness of pumpkin and fragrant sage, creating a warm and inviting meal that brings families together. Whether you’re entertaining guests or enjoying a quiet night in, this easy-to-make dish will impress with its restaurant-quality taste and stunning presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree (preferably fresh)
- 4 cups chicken or vegetable broth (warmed)
- 6 fresh sage leaves, chopped
- 1 medium onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Gather all items and finely chop the onion.
- Sauté onion and sage: In a large skillet over medium heat, heat olive oil. Add the chopped onion and sage; sauté until fragrant (about 5 minutes).
- Toast Arborio rice: Stir in the Arborio rice and toast for 2 minutes until slightly opaque.
- Gradually add broth: Add warm broth one ladle at a time, stirring frequently until absorbed (about 20 minutes).
- Incorporate pumpkin puree: Once rice is al dente, stir in pumpkin puree, salt, and pepper until well mixed.
- Finish with Parmesan: Stir in grated Parmesan until melted and creamy. Adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For added flavor, consider mixing in sautéed mushrooms or spinach at the end. Substitute pumpkin with butternut squash for a different twist. Store leftover risotto in an airtight container in the fridge for up to three days.