Description
Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or side dish.
Ingredients
Scale
- ½ cup minced sweet onion
- 2 cloves garlic, minced
- 1 quart chicken broth or vegetable broth
- 15-ounce can pumpkin puree
- 1 teaspoon dried sage
- 1 1/2 teaspoons kosher salt
- 4 tablespoons salted butter, sliced into 4 pieces
- 2 cups dry white arborio rice
- 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
- 3/4 cup grated Parmesan cheese, plus more for garnish
- 1 tablespoon finely chopped fresh sage (optional but recommended)
- Freshly ground black pepper
Instructions
- Prep the vegetables: Mince the onion and garlic and noted above.
- Heat the broth: Combine the broth, pumpkin puree, and dried sage with 2 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
- Sauté the vegetables: In a large skillet, place the butter in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Add the minced onion cook for about 2 minutes until tender and fragrant. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
- Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
- Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. Try not to go past al dente or the final risotto will be too soggy. (You’ll have some broth left over: save it for reheating leftovers.)
- Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese, fresh sage, and 1/2 teaspoon kosher salt. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
- Serve immediately with additional Parmesan cheese to top. You’ll have about 1 1/2 cups broth remaining; save it to stir in to get a creamier texture when serving (the rice absorbs liquid as it sits) or to refresh leftovers.
- Storage info: The flavor and texture are best served immediately. If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. We don’t recommend making it in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.
Notes
*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.
- Category: Rice
- Method: Stovetop
- Cuisine: Italian inspired
- Diet: Vegetarian
Keywords: Pumpkin risotto, pumpkin risotto recipe
