Pumpkin Sage and Brown Butter Risotto

• 1 ½ cups arborio rice
• 4 cups chicken or vegetable stock, warmed
• 1 medium onion, finely chopped
• 2 cups roasted pumpkin, diced
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 10 fresh sage leaves, chopped
• Salt and pepper to taste

Steps

1. 1 In a large skillet, heat 1 tablespoon butter and olive oil over medium heat. Add onion and cook until translucent.
2. 2 Add arborio rice and stir to coat, cooking for 1-2 minutes until edges are translucent.
3. 3 Pour in white wine and stir until absorbed. Begin adding warmed stock, one ladle at a time, stirring frequently until absorbed before adding more.
4. 4 After about 15 minutes, fold in roasted pumpkin and continue adding stock until rice is creamy and just tender.
5. 5 In a small pan, melt remaining 2 tablespoons butter over medium heat until it turns a nutty brown. Stir in sage and remove from heat.
6. 6 Once risotto is cooked, stir in Parmesan, season with salt and pepper, and mix in brown butter sage sauce.
7. 7 Serve immediately, drizzling with extra brown butter if desired.

Equipment

• Large skillet
• Wooden spoon
• Measuring cups

Variations

• Add a splash of cream for extra richness
• Substitute butternut squash for pumpkin

Substitutions

• Use vegetable stock for a vegan version
• Substitute arborio rice with carnaroli or vialone nano rice

Pairings

• A glass of Pinot Grigio
• Rustic sourdough bread

Nutrition

Tips

• Keep the stock warm throughout the cooking process to ensure even cooking.
• Don't skip stirring - it helps release the rice's starch for a creamy texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock or water to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with added stock.

Serving Suggestions

• Pair with a crisp green salad
• Serve with a sprinkle of toasted pine nuts

FAQ