Tantalizing Autumn Delight: Spiced Pumpkin and Sage Risotto

Autumn Recipe: Spiced Pumpkin and Sage Risotto

Hey there, foodies! Today, I’m excited to share a cozy and comforting recipe perfect for the autumn season. This Spiced Pumpkin and Sage Risotto is a delightful dish that will warm you up on chilly evenings and fill your kitchen with the fragrant scents of fall. Let’s dive into this unique and savory recipe!

Ingredients:

• 200g Arborio rice
• 300g pumpkin, diced
• 150ml white wine
• 1L vegetable stock
• 1 shallot, finely chopped
• 2 cloves of garlic, minced
• 10 fresh sage leaves, chopped
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 50g Parmesan cheese, grated
• 2 tbsp butter
• 2 tbsp olive oil
• to taste

Kitchen Tools:

• wooden spoon
• sauté pan
• medium saucepan
• chef’s knife
• grater

To start, heat the olive oil in a medium saucepan over medium heat. Add the chopped shallot and garlic, sautéing until they are translucent and fragrant. Toss in the Arborio rice and stir to coat each grain in the oil, toasting it slightly.

Next, pour in the white wine and let it simmer until it has been absorbed by the rice. Begin adding the vegetable stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process will take about 18-20 minutes, and you’ll want to make sure the rice is cooked but still has a slight bite to it.

In a separate pan, melt the butter and add in the diced pumpkin. Cook until the pumpkin is tender and starting to caramelize around the edges. Season with cinnamon, nutmeg, salt, and pepper, adding the chopped sage leaves for a burst of earthy flavor.

Once the risotto has reached a creamy consistency and the rice is al dente, stir in the cooked pumpkin mixture and grated Parmesan cheese. Adjust the seasoning if necessary, adding more salt and pepper to taste.

Serve the Spiced Pumpkin and Sage Risotto hot, garnished with a sprinkle of extra Parmesan and a few fresh sage leaves for a touch of elegance.

The total weight of the cooked dish is approximately 1100g, with 4 servings at around 275g each. One serving is estimated to be around 350 calories.

Clever Tip: For an extra layer of flavor, try roasting the pumpkin with a drizzle of maple syrup before adding it to the risotto. The caramelized sweetness will complement the savory notes beautifully.

I hope you enjoy trying out this Spiced Pumpkin and Sage Risotto recipe! Feel free to make it your own by adding in your favorite autumn ingredients or spices. Happy cooking!