Savory Autumn Delight: Pumpkin and Sage Risotto

Autumn Recipe: Pumpkin and Sage Risotto

As the leaves start to turn vibrant hues of red and orange, and the air becomes crisp and inviting, I can’t help but crave comforting dishes that warm the soul. Today, I’m excited to share my unique twist on a classic risotto with a seasonal touch of pumpkin and sage.

Ingredients:

• arborio rice (300g)
• pumpkin, diced (250g)
• sage leaves, chopped (15g)
• onion, finely chopped (1 medium)
• garlic, minced (2 cloves)
• dry white wine (120ml)
• vegetable broth (900ml)
• parmesan cheese, grated (50g)
• butter (30g)
• olive oil (2 tbsp)
• salt and pepper to taste

Kitchen Tools:

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

To start, heat the vegetable broth in a saucepan and keep it warm over low heat. In another saucepan, melt the butter with olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.

Next, add the arborio rice to the pan, stirring to coat the grains in the buttery mixture. Pour in the white wine and allow it to evaporate, leaving behind a rich aroma.

Begin ladling the warm vegetable broth into the rice mixture, one scoop at a time, stirring constantly. This slow cooking process allows the rice to release its starches, creating a creamy texture.

As the risotto cooks, gently fold in the diced pumpkin and chopped sage, infusing the dish with autumn flavors. Continue adding broth and stirring until the rice is al dente and the pumpkin is tender.

Remove the risotto from heat and stir in grated parmesan cheese, allowing it to melt and further enrich the dish. Season with salt and pepper to taste, adjusting the flavors as needed.

Serve the pumpkin and sage risotto hot, garnished with a sprinkle of freshly chopped sage leaves for a pop of color and freshness.

This delightful autumn dish weighs approximately 1250g after cooking, serving 4 generous portions with an average weight of 312.5g per serving. Each serving contains approximately 380 calories.

For an extra burst of flavor, try finishing the dish with a drizzle of truffle oil before serving. The earthy aroma of the truffle perfectly complements the sweet pumpkin and fragrant sage, taking this risotto to the next level.

I hope you enjoy preparing and savoring this pumpkin and sage risotto as much as I do. Feel free to experiment with different seasonal ingredients or herbs to make this dish your own. Happy cooking!