Rustic Pumpkin & Sage Risotto: A Cozy Autumn Evening Recipe

Today’s Inspiration: A Cozy Autumn Evening

As the leaves begin to change colors and the air becomes crisp, I find myself craving warm, comforting dishes that remind me of cozy evenings spent by the fireplace. Today, I’m excited to share a unique recipe that captures all the flavors of fall in a single dish. This hearty pumpkin and sage risotto is the perfect balance of creamy, savory, and slightly sweet flavors that will transport you to a rustic Italian countryside.

Ingredients:

• 200g Arborio rice
• 300g pumpkin, diced
• 10g fresh sage, chopped
• 1 liter chicken broth
• 50g parmesan cheese, grated
• 100ml white wine
• 1 shallot, finely chopped
• 50g butter
• Salt, to taste
• Black pepper, to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large saucepan
• wooden spoon
• grater

To begin, heat the chicken broth in a large saucepan and keep it warm over low heat. In a separate pan, melt half of the butter over medium heat. Add the shallot and cook until softened. Next, add the Arborio rice to the pan and toast for a few minutes until slightly translucent.

Pour in the white wine and stir until it has been absorbed by the rice. Begin adding the warm chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This will help create a creamy texture in the risotto.

After about 15 minutes, add the diced pumpkin and fresh sage to the risotto. Continue adding the broth and stirring until the rice and pumpkin are cooked through, but still slightly firm. This should take about 5-10 more minutes.

Once the risotto reaches your desired consistency, remove it from the heat and stir in the remaining butter and grated parmesan cheese. Season with salt and black pepper to taste.

Serving:

The total weight of the cooked pumpkin and sage risotto is approximately 1200g. This recipe serves 4 people, with each serving weighing around 300g. Each serving is estimated to be around 400 calories.

One unique tip for this recipe is to top each serving with a drizzle of balsamic glaze for an extra burst of flavor. The tangy sweetness of the balsamic complements the creamy richness of the risotto perfectly.

I hope you enjoy this delightful pumpkin and sage risotto on a chilly autumn evening. Feel free to experiment with different herbs or add a sprinkle of toasted pumpkin seeds for some crunch. Buon appetito!