Pumpkin Risotto with Sage
A simple and delicious Italian dish that is perfect for the fall
Servings: 2
Ingredients
- 7 oz/ 200 g raw pumpkin peeled, seeded and cut into small cubes
- 1 cup/ 200 g rice arborio or carnaroli
- 3 cups/ 750 ml vegetable broth
- ⅓ cup/ 80 ml white wine optional
- 1 onion finely chopped
- 3 tablespoon olive oil extra virgin
- 3-4 leaves fresh sage finely chopped
- 1,5 tbsp/ 25 g butter
- salt and pepper to taste
- parmigiano grated, optional
Instructions
- Place the olive oil in a frying pan over a medium heat. Add onion andsauté for 2-3 minutes. Add pumpkin and continue.
- Add a laddle of the broth and cover the pan with a lid. Let the vegetables cook for about 20 minutes, until the pumpkin softens. If necessary add a bit more broth.
- When all the liquid is absorbed (if it is not, remove the lid from the pan), add the rice. Toast it together with the vegetables for 2-3 minutes.
- Add the wine and stir. When the wine is absorbed, add the salt and pepper and a laddle of the stock, stir and let the rice absorb it. Do not cover the pan. Continue the process of adding more broth after the previous is absorbed until the rice softens (about 20 minutes). Stir every now and then.
- About 2-3 minutes before removing the pan from the stove, add the sage leaves and stir. After removing the pan from the heat add the butter. Stir until it melts and serve immediately.
- Sprinkle parmigiano to taste (optional)
Notes
- You can use dried sage if you don't find fresh.
- It is very important to use arborio or carnaroli rice for this recipe.
- Avoid storing any leftovers as risotto is best just after being prepared. You can still reheat and eat the leftovers but they won't be as good anymore.