I’m waffling back and forth between eating and not eating meat. A part of me just loves a challenge. I like creating arbitrary rules for myself just to see how stringently I can follow them. I’m back to documenting every dinner I’ve eaten in a notebook, and I just love a good list, in true Virgo form. This Pumpkin Risotto is vegetarian bliss. It has fresh sage, creamy arborio rice, and parmesan cheese. It’s the perfect way to celebrate fall flavors. If you have leftover pumpkin, you can use it to make pumpkin pancakes in the morning, like me!
Let’s get started on this recipe. First, for great risotto, rinse your rice until it runs clear. This gets the starchiness out of the grain. The next important thing is to bring your broth in a little pot to a boil and then let it simmer while you cook. That way you’re adding hot broth to the pan, not cold. Next, we’ll melt the butter in a large skillet over medium heat. Add the onion, and saute until it’s translucent. Add the garlic and fresh sage and saute for another 30 seconds.
Toast your rice in the pan for a minute or so, stirring frequently so the grains don’t stick. Then add your white wine. Let the rice absorb all the liquid. Then start adding your broth. Just add a half cup and a pinch of salt, stirring continuously until all the liquid is gone. Repeat this process just a half cup at a time until all the liquid has been absorbed, stirring the entire time. This should take 15-20 minutes. Add the pumpkin puree to the risotto and stir to mix it in thoroughly and warm it through. Then add the parmesan cheese, stirring to combine. Serve your risotto immediately. See the full recipe below for details. If you love this Pumpkin Risotto, try these pumpkin muffins, too. Or these pumpkin pancakes.
- 5 cups vegetable broth
- 1 cup arborio rice
- 2 tbsp butter
- 1 yellow onion, diced
- 1 tbsp fresh sage, chopped
- 1 garlic clove, minced
- ½ cup white wine
- kosher salt
- ½ cup pumpkin puree
- 1 cup grated parmesan cheese
- In a medium pot, add the vegetable broth. Bring it to a boil and lower to a simmer.
- Rinse the arborio rice in a mesh seive or colander until the water runs clear.
- In a large skillet or dutch oven over medium heat, and add the butter to melt. Add the onion and cook, stirring frequently until the onion is translucent and softened. Add the sage and garlic and cook, stirring for 30 seconds. Add the arborio rice and stir, toasting the rice for about a minute.
- Add the white wine and stir continuously, letting the rice absorb the water. Add a half cup of the simmering broth to the rice, and stir continuously until the rice absorbs most of the liquid. Repeat, adding a half cup of broth at a time, adding a pinch of salt when you do, and stirring continuously until all the liquid is absorbed. This should take 15-20 minutes. Once you've used all the broth, add the pumpkin puree, and stir to heat through. Remove from the heat. Add the parmesan and stir. Serve immediately.