Description
A warm and comforting risotto made with creamy pumpkin and fragrant sage, perfect for fall.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- After about 15 minutes, stir in the pumpkin puree and chopped sage.
- Continue to cook for another 5-10 minutes until the rice is creamy and al dente.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, garnished with additional sage if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Adjust the amount of pumpkin puree based on your preference for creaminess.
- This dish pairs well with a side salad or crusty bread.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg