Pumpkin Risotto
Creamy, buttery risotto infused with roasted pumpkin purée and finished with crispy sage. A elegant vegetarian Italian dish ready in 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 14g
Ingredients
- 1 cup pumpkin purée (or roasted butternut squash purée)
- 5 cups vegetable broth
- 1.5 cups arborio rice
- 1 medium yellow onion, diced small
- 5 tablespoons butter, divided
- ¾ cup parmesan cheese, grated
- 8 leaves fresh sage leaves
- 1 pinch salt and pepper to taste
Instructions
- 1
Pour the vegetable broth into a medium pot and set it over medium heat until small bubbles steadily break the surface, about 5 minutes. This keeps the broth warm so the risotto cooks evenly.
- 2
Heat 3 tablespoons of butter in a large 12-inch skillet over medium heat until it foams and stops crackling, about 1 minute.
- 3
Add the diced onion to the foaming butter and stir once every 15 seconds until the pieces turn translucent and smell sweet, about 3 minutes.
- 4
Pour the arborio rice into the skillet and stir constantly for 2 minutes until the grains are coated with butter and smell slightly toasted.
- 5
Add 1 cup of the warm broth to the rice and stir frequently, scraping the bottom and sides, until the liquid is almost completely absorbed and the rice looks creamy, about 3 minutes.
- 6
Add another 1 cup of broth and repeat the frequent stirring until the liquid is nearly gone, about 3 minutes. Continue adding broth 1 cup at a time, stirring frequently between each addition, for 15 minutes total.
- 7
Stir the pumpkin purée into the risotto, then add the remaining broth in two 1-cup additions, stirring frequently between each pour, for 4 more minutes until the rice is tender and creamy.
- 8
Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and the grated parmesan until the cheese melts and the risotto looks glossy, about 1 minute.
- 9
Taste the risotto and add salt and pepper in small pinches until it tastes balanced and savory.
- 10
Place a small skillet over medium-high heat and add the 8 sage leaves directly to the dry pan, pressing them flat with the back of a spoon, cooking for 30 seconds until they darken and smell strongly fragrant.
- 11
Divide the risotto evenly among four bowls and garnish each with 2 crispy sage leaves, placing them in the center of each serving.
Tools you’ll need
- medium pot
- large 12-inch skillet with a wooden spoon for stirring
- measuring cups and tablespoons
- grater or microplane for parmesan
- small skillet
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