Description
A rich and creamy risotto infused with pumpkin and fresh sage, perfect for fall.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup pumpkin puree
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Heat vegetable broth in a pot and keep warm.
- In a large pan, sauté onion and garlic in olive oil until soft.
- Add Arborio rice and stir for 1-2 minutes.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed.
- Stir in pumpkin puree and sage.
- Cook until rice is creamy and tender.
- Mix in Parmesan cheese, salt, and pepper.
- Serve warm.
Notes
- Use fresh sage for best flavor.
- Keep broth warm to maintain cooking temperature.
- Stir frequently to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
