If you’re looking for a dish that embodies the flavors of fall, this creamy pumpkin and sage risotto is the answer. It’s a warm, comforting meal that feels sophisticated yet is surprisingly easy to make. Perfect for a cozy dinner or a special gathering, this risotto will transport you to an autumn afternoon with its rich flavors and creamy texture.
Imagine stirring a pot of creamy risotto, the aroma of fresh sage wafting through the air, and the crunch of toasted hazelnuts adding that perfect touch of texture. This dish is not just about the ingredients; it’s about the experience of cooking and enjoying a hearty meal that brings people together.
Whether you’re a seasoned chef or new to the kitchen, this pumpkin risotto invites you to explore the art of risotto-making. With each stir, you’ll create a dish that is as delightful to eat as it is to prepare.
A Pumpkin and Sage Risotto Recipe
This creamy risotto features the natural sweetness of pumpkin, fragrant sage, and crunchy toasted hazelnuts, creating a dish that is both hearty and satisfying. The rice is cooked slowly, allowing it to absorb all the flavors and develop a wonderfully creamy texture.
The earthy notes from the sage beautifully complement the sweet pumpkin, while the toasted hazelnuts add a delightful crunch, making every bite a balanced experience.
Ingredients
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon fresh sage, chopped
- 1/2 cup toasted hazelnuts, roughly chopped
- Salt and pepper to taste
Instructions
- Prepare the Broth: In a saucepan, heat the broth over low heat and keep it warm.
- Sauté Aromatics: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).
- Toast the Rice: Add the Arborio rice to the skillet, stirring for about 2 minutes until the grains are lightly toasted.
- Add Wine: If using, pour in the white wine and stir until it’s mostly absorbed.
- Cook the Risotto: Gradually add the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in Pumpkin and Sage: Once the rice is cooked, stir in the pumpkin puree, chopped sage, remaining butter, and grated Parmesan. Season with salt and pepper to taste.
- Serve: Dish the risotto into bowls and top with toasted hazelnuts for added crunch. Enjoy warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 20g
- Protein: 12g
- Carbohydrates: 60g
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