Creamy Pumpkin Sage Risotto Recipe

Today’s Special: Pumpkin Sage Risotto

I’m excited to share this cozy fall recipe for Pumpkin Sage Risotto with you today. The combination of creamy pumpkin and earthy sage creates a warm and comforting dish perfect for cool autumn evenings.

Ingredients:

• Arborio rice (300g)
• Pumpkin puree (200g)
• Fresh sage leaves (10g)
• Chicken broth (1 liter)
• Parmesan cheese (100g)
• Butter (50g)
• Onion (1, finely chopped)
• Dry white wine (120ml)
• Salt and pepper to taste

Kitchen Tools:

• Large saucepan
• Wooden spoon
• Grater

To start, melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until softened. Stir in the Arborio rice and cook for a few minutes until the grains are translucent. Pour in the white wine and allow the alcohol to cook off.

Next, begin adding the chicken broth to the rice mixture one ladle at a time, stirring constantly until absorbed before adding more. This process should take about 20 minutes, and the rice should be creamy but still slightly al dente.

As the risotto cooks, stir in the pumpkin puree, fresh sage leaves (chopped), and grated Parmesan cheese. Season with salt and pepper to taste.

Once the risotto reaches the desired consistency, remove it from the heat and let it rest for a few minutes before serving. The creamy pumpkin and aromatic sage create a deliciously unique flavor profile that will warm you from the inside out.

Approximate total weight: 1100g
Number of servings: 4
Average weight per serving: 275g
Approximate calorie count per serving: 350 calories

One clever tip for this recipe is to toast the Arborio rice in a dry pan before adding any liquid. This helps develop a nutty flavor and gives the risotto a rich depth.

I encourage you to give this Pumpkin Sage Risotto a try and make it your own by adding your favorite seasonal ingredients or protein. Enjoy!