This Pumpkin Risotto with Crispy Sage Recipe is a delightful dish that brings the flavors of fall to your table. Perfect for Thanksgiving, this creamy risotto is infused with pumpkin puree and topped with crispy sage leaves for added texture and flavor.
The recipe is simple to follow and requires basic cooking techniques, making it an excellent choice for both novice and experienced cooks looking to impress their guests during the holiday season.
Creamy Pumpkin Risotto with Crispy Sage
This risotto features arborio rice cooked slowly in broth, combined with pumpkin puree and finished with parmesan cheese for creaminess. The crispy sage adds a fragrant touch, making it a perfect Thanksgiving recipe that serves 4 people.
Ingredients
- 1 cup arborio rice
- 2 cups pumpkin puree (canned or fresh)
- 4 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh sage leaves for frying
Instructions
- Prepare the Broth: In a saucepan, heat the broth and keep it warm over low heat.
- Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).
- Toast the Rice: Add the arborio rice to the skillet, stirring to coat the grains with oil. Cook for 1-2 minutes until slightly toasted.
- Add Wine: If using, pour in the white wine and stir until absorbed.
- Cook the Risotto: Gradually add the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Incorporate Pumpkin: Stir in the pumpkin puree and parmesan cheese, mixing until well combined. Season with salt and pepper to taste.
- Fry the Sage: In a small pan, heat olive oil over medium heat. Add fresh sage leaves and fry until crispy. Remove and drain on paper towels.
- Serve: Spoon the risotto into bowls, garnishing with crispy sage leaves. Serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 50g
