Pumpkin and Sage Risotto Recipe
If you’re tired of the same old rice dishes, give this savory pumpkin and sage risotto recipe a try. This flavorful dish combines creamy Arborio rice with savory pumpkin, aromatic sage, and a touch of parmesan cheese. It’s the perfect comfort food for a chilly evening and makes for an impressive dinner party dish. While risotto may seem intimidating, this recipe is easy to follow and will have you feeling like a master chef in no time.
Ingredients:
- 6 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 1 cup pureed pumpkin
- 2 tablespoons chopped fresh sage
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Instructions:
- In a medium saucepan, heat the broth over low heat.
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion and sauté until softened, about 5 minutes.
- Add the rice and stir to coat with the oil.
- Add the white wine and stir until it’s absorbed.
- Add 1 cup of the hot broth and stir until it’s absorbed.
- Continue adding broth, 1 cup at a time, stirring until it’s absorbed before adding the next cup.
- When the rice is cooked but still slightly firm in the center, stir in the pumpkin and sage.
- Cook for a few minutes until heated through.
- Remove from heat and stir in the parmesan cheese.
- Season with salt and pepper to taste.