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Pumpkin Risotto with Sage Butter Recipe

Pumpkin Risotto with Sage Butter Recipe
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★★★★★

4.8 from 22 reviews

This Pumpkin Risotto with Sage Butter is a rich and creamy Italian-inspired dish perfect for weeknights or special occasions. Arborio rice is cooked slowly in a flavorful broth, infused with the natural sweetness of pumpkin purée, and finished with a luxurious sage-infused butter and Parmesan cheese, creating an aromatic and comforting meal.

Ingredients

Scale

Risotto Base

  • 1 cup arborio rice
  • 1 onion, finely chopped
  • 3 cups chicken or vegetable broth
  • ½ cup white wine
  • 1 cup pumpkin purée
  • ½ cup grated Parmesan cheese

Butter and Sage

  • 3 tbsp butter (divided: 1 tbsp for sautéing onion, 2 tbsp for frying sage and finishing)
  • 6 fresh sage leaves

Instructions

  1. Sauté Onion: Heat 1 tablespoon of butter in a large pan over medium heat. Add the finely chopped onion and cook gently until soft and translucent, about 5 minutes, taking care not to brown it.
  2. Toast Rice: Add the arborio rice to the pan with the sautéed onions. Stir continuously for 2-3 minutes until the edges of the rice grains become translucent, which helps the rice absorb liquids better.
  3. Deglaze with Wine: Pour in ½ cup of white wine and stir continuously until the wine is mostly absorbed by the rice, infusing it with acidity and depth.
  4. Add Broth Gradually: Begin adding the chicken or vegetable broth one ladle at a time, stirring often. Wait until each addition is almost fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  5. Incorporate Pumpkin and Cheese: Stir in the pumpkin purée until fully blended with the risotto. Then add the grated Parmesan cheese, stirring well to melt it and create a creamy texture.
  6. Prepare Sage Butter: In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the fresh sage leaves and fry them until crisp and fragrant, about 1-2 minutes. Remove from heat once crispy.
  7. Finish and Serve: Pour the sage-infused butter, along with the crisped sage leaves, over the risotto and gently mix. Serve immediately while hot and creamy.

Notes

  • Use fresh pumpkin purée for the best flavor or canned 100% pumpkin purée without added spices or sugar.
  • Vegetarian option: Use vegetable broth instead of chicken broth.
  • To make this dish vegan, substitute butter with vegan butter and Parmesan with a plant-based cheese alternative.
  • Stirring frequently is crucial to develop the desired creamy risotto texture.
  • Adjust seasoning with salt and pepper as needed before serving.

Nutrition

Keywords: pumpkin risotto, sage butter, creamy risotto, autumn recipe, Italian main dish, vegetarian risotto

Find it online: https://savorandsimmer.com/pumpkin-risotto-with-sage-butter-recipe/