Description
A creamy, luxurious risotto featuring caramelized roasted pumpkin and aromatic crispy sage. A perfect blend of savory and sweet autumn flavors.
Ingredients
Scale
- 1 small sugar pumpkin, peeled and diced
- 1.5 cups Arborio rice
- 5 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 2 shallots, finely minced
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F. Toss pumpkin cubes with olive oil and salt, roasting for 20-25 minutes until golden.
- Sauté minced shallots in 2 tablespoons of butter over medium heat until translucent.
- Stir in Arborio rice and toast for 2 minutes until the edges are clear.
- Pour in white wine and stir until fully absorbed.
- Add warm broth one ladle at a time, stirring frequently and waiting for absorption before adding more.
- Once rice is tender but firm, stir in 1/2 cup of pumpkin puree and the roasted cubes.
- Remove from heat and vigorously stir in Parmesan and remaining butter.
- Fry sage leaves in a small pan with a bit of butter until crisp and garnish on top.