Savoury Pumpkin & Sage Risotto
Savoury Pumpkin & Sage Risotto is a creamy, comforting dish that beautifully unites the rich flavors of pumpkin with the aromatic touch of fresh sage. This delightful risotto, with its vibrant golden hue, is perfect for cozy autumn evenings or festive gatherings. With simple preparation steps and readily available ingredients, you can impress family and friends alike. Each bite offers warmth and satisfaction, making this recipe a must-try for any culinary enthusiast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
- 1 cup Arborio rice
- 1 cup pumpkin puree (canned or homemade)
- 10 fresh sage leaves, finely chopped
- 1 medium onion, finely chopped
- 4 cups low-sodium vegetable broth
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Prepare ingredients: Finely chop the onion and sage leaves. If using fresh pumpkin, roast until tender and purée.
- Sauté onion: In a large saucepan over medium heat, warm olive oil and sauté the onion until translucent (about 5 minutes).
- Toast rice: Stir in Arborio rice and cook for about 2 minutes until edges are slightly translucent.
- Gradually add broth: Pour in vegetable broth half a cup at a time, stirring frequently until absorbed (about 20 minutes total).
- Mix in pumpkin and sage: Once rice is al dente, add pumpkin puree and chopped sage; mix well.
- Finish with cheese: Remove from heat and fold in Parmesan cheese until creamy. Serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: - For extra flavor, consider adding white wine after toasting the rice before adding broth. - To make this dish vegan, substitute Parmesan with nutritional yeast and use vegan margarine instead of olive oil. - Leftover risotto can be stored in an airtight container for up to three days; reheat with a splash of broth.