Description
A creamy and comforting risotto made with arborio rice, pumpkin purée, fresh sage, and Parmesan cheese, perfect for fall.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin purée
- 4 cups vegetable broth
- 1/2 cup white wine (optional)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1/2 cup Parmesan cheese (or dairy alternative)
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Warm up the broth in a saucepan and bring it to a simmer.
- Sauté the chopped onion in a skillet with olive oil until translucent, about 5 minutes. Add minced garlic and cook for 1-2 minutes more.
- Toast the Arborio rice by stirring it into the onion and garlic mixture and cooking for about 2 minutes.
- Add white wine (if using) and stir until mostly absorbed.
- Slowly incorporate the broth, one ladle at a time, stirring continuously for about 20-25 minutes until the rice is al dente and creamy.
- Mix in the pumpkin purée and fresh sage. Season with salt and pepper.
- Finish by stirring in the Parmesan cheese until melted and combined.
- Serve immediately, garnished with extra sage and Parmesan if desired.
Notes
For a lighter dish, you can skip the wine and add an extra cup of broth with a squeeze of lemon for acidity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: risotto, pumpkin, fall recipe, vegetarian dish, comfort food