Pumpkin Risotto
I must admit, risotto is one of my very favorite things to make, there is hardly a week going by without a risotto prepared for dinner. I love that it is a slow process, total comfort food, it's heaven on a plate. There is something about pumpkin and sage that go together so well, and it shines in this dish. Serve this risotto on its own, or as a side to roasted or baked chicken. This colourful dish can turn a cold, grey winter day into a sunny one!
5-6 cups chicken or vegetable broth
3 tablespoons butter
½ small onion, diced
2 cloves garlic, minced
1½ cups Arborio rice
1 cup white wine
1/2 tablespoon fresh sage, minced (or ½ teaspoon dried sage)
1 cup pumpkin puree
1/2 cup finely grated Parmesan cheese, plus more for topping if desired
¼ teaspoon each salt and black pepper, or to taste
In a medium saucepan, bring the chicken broth to a simmer.
Meanwhile, in a separate large sauté pan, melt butter. Add the onion and cook until tender over medium-low heat, about 5 minutes.
Add in the rice and cook until the rice is translucent on the outside and opaque in the center, about 3 minutes. Add in garlic and cook until fragrant, about 1-2 minutes. Add wine and stir constantly until it is absorbed.
Add approximately 1 cup of broth to rice mixture and stir, scraping up any bits stuck to the bottom of the pan. Continue to stir until broth begins to absorb into the rice. Stir in additional broth (1/2-1 cup at a time) and repeat stirring and absorption process until broth is used and rice is tender, about 20-25 minutes.
Once rice is tender, stir in sage, salt and pepper, pumpkin puree and Parmesan cheese; cook until heated through, about 3 minutes.
Remove from heat and season with additional salt and black pepper if needed. Serve immediately, topped with additional Parmesan cheese or fresh herbs.
5-6 cups chicken or vegetable broth
3 tablespoons butter
½ small onion, diced
2 cloves garlic, minced
1½ cups Arborio rice
1 cup white wine
1/2 tablespoon fresh sage, minced (or ½ teaspoon dried sage)
1 cup pumpkin puree
1/2 cup finely grated Parmesan cheese, plus more for topping if desired
¼ teaspoon each salt and black pepper, or to taste
In a medium saucepan, bring the chicken broth to a simmer.
Meanwhile, in a separate large sauté pan, melt butter. Add the onion and cook until tender over medium-low heat, about 5 minutes.
Add in the rice and cook until the rice is translucent on the outside and opaque in the center, about 3 minutes. Add in garlic and cook until fragrant, about 1-2 minutes. Add wine and stir constantly until it is absorbed.
Add approximately 1 cup of broth to rice mixture and stir, scraping up any bits stuck to the bottom of the pan. Continue to stir until broth begins to absorb into the rice. Stir in additional broth (1/2-1 cup at a time) and repeat stirring and absorption process until broth is used and rice is tender, about 20-25 minutes.
Once rice is tender, stir in sage, salt and pepper, pumpkin puree and Parmesan cheese; cook until heated through, about 3 minutes.
Remove from heat and season with additional salt and black pepper if needed. Serve immediately, topped with additional Parmesan cheese or fresh herbs.
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