Pumpkin Sage Risotto
Pumpkin Sage Risotto is a seasonal and nourishing dish that will elevate any meal. Impress guests and brighten your table with this cozy pumpkin risotto.
Equipment
- Medium pot
- Large Saucepan
Ingredients
- 3 Tablespoons olive oil
- 6 shallots minced
- 1 Tablespoon garlic chopped
- 2 cups arborio rice
- 1 cup dry white wine
- ¼ Teaspoon nutmeg
- 6 cups chicken or vegetable stock or broth
- 15 oz can of pumpkin puree
- ½ cup grated Parmigiano Reggiano
- Salt and pepper to taste
- 1-2 teaspoons sugar
- 2 Tablespoons fresh sage chopped coarsely (1 Tablespoon dried sage)
Instructions
- In a medium pot, heat the 6 cups of stock or broth to a simmer while preparing the recipe.
- In a large saucepan, heat the olive oil over medium-high heat. Add the shallots and garlic and sauté until softened for about 3 minutes.
- Add the rice and continue to stir to coat the rice using a wooden spoon.
- Add the white wine and continue to stir until it is absorbed by the rice.
- Add 1 cup of stock to the pot continuing to stir until most the the stock is absorbed. Repeat this process, adding 1 cup of stock at a time and stirring until the stock is mostly absorbed and all of the stock is used. The rice should be tender but still chewy.
- Stir in the pumpkin puree, and parmesan cheese.
- Add salt and pepper to taste and 1-2 teaspoons of sugar.
- Top with fresh sage and enjoy!
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