Description
Warm up your autumn nights with this creamy pumpkin risotto, infused with rich flavors and topped with parmesan and fresh sage. This dish promises a delightful blend of savory and sweet, perfect for cozy dinners or entertaining guests. With its vibrant color and comforting texture, each bite feels like a warm embrace, making it an ideal choice for chilly evenings.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- ½ cup grated parmesan cheese
- 2 tablespoons extra virgin olive oil
- 5 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan over low heat to keep it warm.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic.
- Add Arborio rice to the skillet, stirring to coat with oil for about 2 minutes until slightly translucent.
- Mix in pumpkin puree and ½ cup of warm broth, stirring gently until absorbed.
- Continue adding broth one ladle at a time, letting it absorb before adding more. Stir for about 20 minutes until creamy.
- Once creamy, stir in parmesan cheese and chopped sage. Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg