Description
A cozy, creamy pumpkin sage risotto perfect for fall evenings, easy to make and packed with seasonal flavor.
Ingredients
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- 4 cups vegetable or chicken broth, kept warm
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp fresh sage, finely chopped
- Salt and pepper to taste
- Optional garnish: roasted pumpkin seeds, extra Parmesan, drizzle of olive oil
Instructions
- Chop the onion and garlic, measure rice and pumpkin puree.
- Warm the broth in a saucepan over low heat.
- Sauté onion and garlic in olive oil until soft.
- Toast Arborio rice in the pan for 1–2 minutes.
- Add white wine and cook until mostly absorbed.
- Add warm broth gradually, stirring frequently.
- Stir in pumpkin puree halfway through cooking.
- Add sage, salt, and pepper; adjust to taste.
- Remove from heat and stir in butter and Parmesan until creamy.
- Let rest 1–2 minutes before serving and garnish as desired.
Notes
- Keep stirring to release starch for creaminess.
- Use warm broth for best results.
- Can substitute Parmesan with Pecorino or nutritional yeast for vegan version.
- Add proteins like chicken or shrimp if desired.
- Prep Time: 10 Minuten
- Cook Time: 20 Minuten
- Category: Hauptgericht
- Method: Kochen
- Cuisine: Italienisch
Nutrition
- Serving Size: 1 Bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 15 mg