Pumpkin and Sage Risotto

Pumpkin and Sage Risotto is a warm, comforting dish that celebrates the fall flavors of pumpkin and aromatic sage. This creamy risotto is made by slowly cooking Arborio rice in a rich broth, allowing the rice to absorb the flavors while developing a luscious texture. The addition of pumpkin puree not only enhances the creaminess but also adds a subtle sweetness that pairs beautifully with the earthy notes of sage.

It's a perfect dish for cozy evenings or special gatherings, impressing your guests with its rich flavor and vibrant color. The process of making risotto can be therapeutic, requiring your full attention as you stir and add broth gradually. This method guarantees that the rice releases its starches, resulting in that characteristic creamy consistency.

Top it off with grated Parmesan cheese and a sprinkle of freshly cracked pepper for a delightful finish. Whether served as a hearty main dish or as a side, this Pumpkin and Sage Risotto is sure to become a favorite in your kitchen.

Ingredients

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1 cup pumpkin puree
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• Salt and pepper to taste
• Optional: pumpkin seeds for garnish

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
2. Add the Arborio rice to the saucepan, stirring to coat the grains with oil. Toast the rice for about 2-3 minutes until it becomes slightly translucent around the edges.
3. Begin adding the broth, one ladleful at a time, stirring continuously. Allow the liquid to be absorbed before adding the next ladle. This process should take about 20 minutes, and the rice should be creamy and al dente when finished.
4. Once the rice is cooked, stir in the pumpkin puree, chopped sage, and grated Parmesan cheese. Mix well to combine, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.
5. Serve the risotto warm, garnished with additional Parmesan cheese and optional pumpkin seeds for added texture and flavor.

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