Pumpkin Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups pumpkin puree
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 teaspoon dried sage
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Preparation:

Step 1: Prepare Pumpkin Puree

• If using fresh pumpkin, peel, deseed, and dice into chunks. Steam or boil until tender. Puree the cooked pumpkin until smooth.

Step 2: Sauté Onion and Garlic

• In a large pan or skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion becomes translucent.

Step 3: Toast Arborio Rice

• Add Arborio rice to the pan and toast it for 1-2 minutes, stirring frequently, until the edges become translucent.

Step 4: Deglaze with White Wine

• Pour in the dry white wine to deglaze the pan, stirring continuously until most of the wine has been absorbed.

Step 5: Add Pumpkin Puree and Dried Sage

• Incorporate the pumpkin puree and dried sage into the rice mixture. Mix well.

Step 6: Begin Adding Broth

• Begin adding warm vegetable or chicken broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and cooked to al dente.

Step 7: Finish with Butter and Parmesan

• Once the rice is cooked, finish the risotto by stirring in unsalted butter and grated Parmesan cheese. Season with salt and black pepper to taste.

Step 8: Garnish and Serve

• Garnish the Pumpkin Risotto with chopped fresh parsley.

Step 9: Enjoy!

• Serve the Pumpkin Risotto hot, savoring the creamy texture and rich pumpkin flavor.

Elevate your autumn dining experience with the luscious Pumpkin Risotto—a comforting Italian dish that beautifully blends the sweetness of pumpkin with the creamy goodness of Arborio rice. Perfect for a cozy dinner or a festive gathering.