Cozy Autumn Delight: Pumpkin Risotto with Sage Butter Recipe

Today’s Recipe: Pumpkin Risotto with Sage Butter

Hey there, foodies! Today I’m excited to share a cozy and comforting dish perfect for those chilly autumn nights: Pumpkin Risotto with Sage Butter. This creamy and savory recipe combines the earthy sweetness of pumpkin with fragrant sage butter for a dish that will warm your soul. Let’s get started!

Ingredients:

• 200g Arborio rice
• 300g pumpkin puree
• 1 liter vegetable broth
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 10 fresh sage leaves
• 50g butter
• to taste

Kitchen Tools:

• saucepan
• wooden spoon
• chef’s knife
• grater

To start, heat the vegetable broth in a saucepan over medium heat until simmering. In another saucepan, melt half of the butter and sauté the shallots and garlic until translucent. Add the Arborio rice and toast for a few minutes until slightly golden.

Next, pour in the white wine and stir until absorbed. Begin adding the warm vegetable broth one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding more. This process should take about 20 minutes until the rice is creamy and al dente.

Stir in the pumpkin puree and grated Parmesan cheese until well combined. Season with salt and pepper to taste. In a separate pan, melt the remaining butter and add the sage leaves. Cook until the butter is nutty and the sage leaves are crispy.

To serve, ladle the pumpkin risotto into bowls and drizzle with the sage butter. Garnish with additional Parmesan cheese and crispy sage leaves for an extra burst of flavor.

The total weight of the cooked dish is approximately 1200g, with 4 servings at 300g each. Each serving is approximately 350 calories.

One unique tip for this dish is to roast the pumpkin before pureeing it for a deeper flavor profile. The caramelization adds a rich depth to the dish that is truly irresistible.

I hope you enjoy making this Pumpkin Risotto with Sage Butter as much as I do! Feel free to experiment with different herbs or add in some toasted pine nuts for extra crunch. Bon appétit!