Pumpkin Risotto
Ingredients
- 3 tablespoons unsalted butter
- 1 onion finely chopped
- 1 clove garlic minced
- 2 cups uncooked Arborio rice
- 1 cup dry white wine
- 1 1/2 tablespoons fresh sage, snipped + extra leaves for garnish
- 2 cups water
- 1 3/4 cups chicken broth or more
- 1 cup pumpkin puree recipe below
- 1/2 cup Parmigiano Reggiano cheese grated + extra for garnish
- a pinch of nutmeg
Instructions
- In a skillet heat butter over medium heat, add onion and garlic, cook until translucent while stirring occasionally.
- Add the rice and brown while stirring.
- Add the wine while still stirring the rice, and cook until the wine has absorbed into the rice. Stir in the sage.
- Add 1 big ladle of the broth mixture into the rice mixture, while still stirring constantly.
- Keep cooking and stirring until most of the broth is absorbed into the rice and then add another laddle of the broth mixture. Repeat this until all of the broth is gone.
- Taste some of the rice to see if it is cooked. If it is still too hard and not al dente, you can add water until the rice is al dente.
- Once the rice is cooked, stir in pumpkin and the 1/2 cup of Parmigiana cheese.Stir into the rice and cook for about 1 minute or until heated through, stirring occasionally.
- Before serving add a pinch of nutmeg to the risotto and mix in.
- Top with extra cheese and sage.
Notes
Homemade Pumpkin Puree
You can also add sautéed bits of pumpkin for some texture, just add about a cup of very small pumpkin cubes in to sauté with the garlic and onion. Cook time will be longer depending on the size of the pumpkin cubes.