Pumpkin Risotto w…
Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth, heated
  • 1/2 cup white wine
  • 1 cup pumpkin puree
  • 2 tablespoons butter
  • 2 tablespoons chopped sage leaves
Related recipes

Asparagus Risotto

Asparagus Risotto

Butternut Squash Risotto

Creamy Mushroom Risotto with Asparagus Tips

Lemon Risotto

Lemon Risotto with Asparagus

Steps
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Add the rice and stir to coat in the oil. Cook for 1 minute.
  3. Add the hot broth and wine, stirring constantly. Bring to a boil, reduce heat to low and simmer for 20 minutes or until all of the liquid is absorbed.
  4. Stir in the pumpkin puree and cook for an additional 5 minutes.
  5. In a small skillet, melt the butter over medium heat. Add the sage leaves and cook for 2 minutes or until fragrant.
  6. Remove from heat and pour over risotto.
  7. Serve warm.
Tags
vegetarian
risotto
pumpkin
sage brown butter
HomeTerms of ServicePrivacy Policy
Copyright 2023 Ben Bergstein