Cozy Fall Comfort: Pumpkin & Sage Risotto Recipe

Delicious Fall Recipe: Pumpkin & Sage Risotto

Hello, fellow foodies! Today, I’m excited to share with you a cozy and comforting fall recipe that never fails to impress — my Pumpkin & Sage Risotto. This dish combines the earthy sweetness of pumpkin with the aromatic flavor of sage for a truly delightful meal that is perfect for chilly autumn evenings.

To make this Pumpkin & Sage Risotto, you will need the following ingredients:

• 200g Arborio rice
• 300g diced pumpkin
• 1 liter vegetable broth
• 2 shallots, finely chopped
• 100ml white wine
• a handful of fresh sage leaves
• 50g grated Parmesan cheese
• 50g butter
• 2 tbsp olive oil
• Salt and pepper to taste

For this recipe, you will need the following kitchen tools:

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

Start by heating the vegetable broth in a saucepan and keeping it warm over low heat. In a separate large saucepan, heat the olive oil and half of the butter over medium heat. Add the chopped shallots and cook until softened.

Next, add the Arborio rice to the saucepan and toast it for a few minutes until lightly golden. Pour in the white wine and stir until it has been absorbed by the rice.

Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

While the risotto is cooking, in a separate pan, heat the remaining butter until it begins to foam. Add the diced pumpkin and sage leaves, cooking until the pumpkin is tender and the sage leaves are crispy.

Once the risotto is ready, stir in the grated Parmesan cheese and the cooked pumpkin mixture. Season with salt and pepper to taste.

Serve the Pumpkin & Sage Risotto hot, garnished with extra Parmesan cheese and crispy sage leaves on top for added flavor and texture.

This Pumpkin & Sage Risotto recipe yields approximately 4 servings, with each serving weighing around 300 grams. One serving of this dish is approximately 400 calories.

A unique tip for this recipe is to sprinkle some toasted pumpkin seeds on top of the risotto before serving. This adds a lovely crunch and a nutty flavor that complements the dish perfectly.

I hope you enjoy making and savoring this Pumpkin & Sage Risotto as much as I do. Feel free to get creative with the ingredients and make it your own by adding roasted walnuts or a drizzle of balsamic glaze. Happy cooking!