Savory Pumpkin and Sage Risotto (classic)
Printed from Inclusive Kitchen — Savory Pumpkin and Sage Risotto
Savory Pumpkin and Sage Risotto is a delightful dish that captures the essence of autumn in every creamy bite. The combination of sweet pumpkin and aromatic sage creates a comforting meal that’s perfect for chilly evenings. Risotto, a staple of Northern Italian cuisine, is known for its creamy texture achieved through the slow addition of broth, allowing the rice to release its starches. This classic version embraces traditional techniques while adding a seasonal twist that makes it a standout on any dinner table.
To prepare this dish, you’ll need Arborio rice, which is essential for achieving that signature creamy consistency. The rice absorbs the broth gradually, creating a luscious texture that pairs beautifully with the pumpkin puree. Fresh sage leaves add an earthy note that complements the sweetness of the pumpkin, making each spoonful a warm hug for your taste buds. And let’s be honest, who doesn’t need a hug from their food every now and then?
As you stir the risotto, you’ll notice the transformation from individual grains to a creamy, cohesive dish. This process requires patience, but it’s well worth the effort. The aroma of sautéed onions and garlic mingling with the sage will have your kitchen smelling like a cozy autumn day. Just be careful not to eat all the pumpkin puree before it makes it into the risotto—trust me, it’s a tempting situation!
This Savory Pumpkin and Sage Risotto is not just a dish; it’s an experience. It’s perfect for a family dinner or an intimate gathering with friends. Serve it with a sprinkle of Parmesan cheese and a drizzle of olive oil for an extra touch of richness. So grab your wooden spoon, put on your favorite apron, and let’s get cooking—because nothing says fall like a bowl of creamy risotto with a hint of pumpkin and sage!
Ingredients
- 1 cup Arborio rice
- 1 cup pumpkin puree
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh sage leaves, chopped
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Begin by heating 4 cups of chicken or vegetable broth in a saucepan over medium heat. Keep it warm but not boiling, as you will gradually add it to the rice.
- In a large skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium finely chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in 2 minced garlic cloves and 2 tablespoons of chopped fresh sage leaves. Cook for an additional minute until fragrant, being careful not to let the garlic burn.
- Add 1 cup of Arborio rice to the skillet, stirring to coat the grains with the oil and onion mixture. Toast the rice for about 2 minutes until it becomes slightly translucent.
- Pour in 1 cup of the warm broth, stirring continuously until the liquid is mostly absorbed. This process helps the rice release its starches, creating a creamy texture.
- Continue adding the broth, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, which should take about 20 minutes.
- After about 20 minutes, stir in 1 cup of pumpkin puree. This will add creaminess and a lovely autumn flavor to your risotto.
- Taste the risotto for doneness; it should be al dente, with a slight bite. If necessary, add more broth and continue stirring until the desired consistency is reached.
- Once the rice is cooked, remove the skillet from heat and stir in 2 tablespoons of butter and 0.5 cup of grated Parmesan cheese. This will enhance the creaminess and flavor.
- Season the risotto with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to taste. Remember, the cheese will add some saltiness, so taste before adding more.
- Let the risotto sit for a minute to thicken slightly. This resting period allows the flavors to meld beautifully.
- Serve the risotto warm, garnished with additional sage leaves and a sprinkle of Parmesan cheese. A drizzle of olive oil on top adds a nice finishing touch.
- Enjoy your Savory Pumpkin and Sage Risotto with a side salad or crusty bread for a complete meal. It’s perfect for cozy gatherings or a comforting weeknight dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to restore creaminess.
Nutrition (per serving)
- Calories: 450
- Carbs g: 65
- Protein g: 12
- Fat g: 15
- Sugar g: 4
