Description
Pumpkin Sage Risotto is a creamy, comforting Italian-style rice dish made with arborio rice, pumpkin puree, sautéed onions, white wine, fresh sage, and Parmesan cheese. Slow-cooked with warm broth, it delivers a rich, velvety texture and cozy fall flavors.
Ingredients
- 1 1/2 cups arborio rice
- 1 cup pumpkin puree (unsweetened)
- 4 cups vegetable broth, warmed
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet or saucepan, heat olive oil and 1 tablespoon butter over medium heat.
- Add chopped onion and cook until soft and translucent, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add arborio rice and toast for 1–2 minutes, stirring constantly.
- Pour in white wine and cook until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more.
- Continue this process for about 18–20 minutes until rice is tender and creamy.
- Stir in pumpkin puree, sage, remaining butter, and Parmesan cheese.
- Season with salt and black pepper to taste. Serve immediately.
Notes
- Use warm broth to maintain consistent cooking temperature.
- Stir frequently to release starches and create a creamy texture.
- Add extra broth for a looser risotto consistency if desired.
- For a vegetarian version, ensure the Parmesan is vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian