Description
Warm your soul with this creamy pumpkin risotto, a delightful dish that captures the essence of fall. Infused with savory pumpkin puree and aromatic sage, each bite offers a comforting embrace perfect for chilly evenings. This simple yet elegant recipe is ideal for family dinners or gatherings with friends, impressing even the toughest critics at your table.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth (low-sodium)
- 1 cup pumpkin puree (fresh or canned)
- 1 medium sweet onion, finely chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 4 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping the onion and measuring out the rice and pumpkin puree.
- In a large saucepan over medium heat, melt the butter and sauté the onion until translucent (about 5 minutes).
- Add Arborio rice and cook for another 2 minutes until slightly translucent around the edges.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until most liquid is absorbed before adding more.
- When the rice is tender but al dente (about 18-20 minutes), fold in pumpkin puree and chopped sage.
- Remove from heat and mix in Parmesan cheese and remaining butter for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg