Description
This pumpkin and sage risotto is rich and creamy, infused with the comforting flavors of pumpkin, mushrooms, and sage. It's a dish that feels sophisticated yet is simple enough to prepare any night of the week.
Ingredients
Units
Scale
- 5 cups vegetable broth
- 1 cup pumpkin puree
- 1 medium onion
- 12 ounces mushrooms
- a small bunch of sage (about 10-12 leaves)
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 3 tablespoons butter
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 1 teaspoon ground nutmeg
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prep the ingredients. In a medium sized pot, add the broth and pumpkin puree. Whisk the two together until smooth while heating over low heat. You want the liquid steaming hot, but not boiling. As the broth heats, prep the risotto ingredients. Chop the onion into a small dice, clean and thinly slice the mushrooms, roughly chop the sage and mince the garlic.
- Saute the vegetables. Melt 2 tablespoons of butter in a large pot with a heavy bottom, such as a Dutch oven. When melted, add the chopped onion and cook over medium-low heat until tender, about 5 minutes or so. Then add the mushrooms, ¾ of the sage, the garlic, and salt, and cook another 3-5 minutes until the mushrooms have cooked down a little.
- Start cooking the risotto. Add the rice to the pot and stir to coat it with the vegetables and butter. After a minute, pour in the wine and stir as it simmers for about another couple of minutes. When the wine is absorbed, add a couple of ladles of broth to the pot.
- Alternate adding broth and stirring. Gently stir and let the liquid simmer until it is nearly all absorbed. Adjust the heat as needed for a steady simmer but not a rapid boil. Then add a half ladle full of the broth and stir occasionally (about every 30 seconds) until absorbed. Repeat this process for about 15 minutes. Then start tasting the rice and checking for doneness. You want the rice to be al dente - almost tender but still have a little bite to it. The process should take no more than 20-25 minutes.
- Finish the risotto. When the rice is done, turn off the heat. Add any remaining broth, nutmeg, and most of the Parmesan to the pot. Stir together and let sit for just a minute before serving. Top with the additional sage and more cheese and butter for extra creaminess.
Notes
Keep the broth warm so it will easily incorporate into the rice and not cool down the pot.
Stir the risotto gently and consistently - about every 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: Italian
