Savor the Season with Pumpkin Sage Risotto: A Creamy Autumn Delight

Autumn Recipe: Pumpkin Sage Risotto

Autumn is finally here, and what better way to celebrate the season than with a warm, comforting dish like pumpkin sage risotto? This dish is perfect for cozy nights in or impressing guests with its unique flavors and textures. Today, I’m excited to share my twist on this classic recipe that will surely tantalize your taste buds.

Ingredients:

• 200g Arborio rice
• 150g pumpkin puree
• 10g fresh sage leaves, chopped
• 1L chicken broth
• 50g Parmesan cheese, grated
• 50g butter
• to taste
• to taste

Kitchen Tools:

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

To start, heat the chicken broth in a saucepan until it simmers. In another saucepan, melt the butter over medium heat. Add the Arborio rice and stir until lightly toasted, about 2 minutes.

Next, add a ladleful of hot chicken broth to the rice and stir until the liquid is absorbed. Continue adding broth one ladleful at a time, stirring constantly, until the rice is creamy and al dente, about 18-20 minutes.

Once the risotto reaches the desired consistency, stir in the pumpkin puree, chopped sage, and grated Parmesan cheese. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes to let the flavors meld together.

Remove the risotto from heat and let it rest for a few minutes before serving. The risotto should be creamy with a slight bite to the rice, and the pumpkin and sage flavors should be well-balanced.

Serve the pumpkin sage risotto hot, garnished with some additional grated Parmesan cheese and a sprinkle of fresh sage leaves for a pop of color and flavor.

Approximate total weight of cooked dish: 600g
Number of servings: 4
Average weight of one serving: 150g
Approximate calorie count per serving: 350 calories

Clever Tip:

For an extra creamy texture, stir in a tablespoon of cream cheese at the end of cooking to add richness and depth to the risotto.

I hope you enjoy making and savoring this pumpkin sage risotto as much as I do. Feel free to experiment with different herbs or cheeses to make this dish your own!