Description
A warm and creamy roasted pumpkin risotto that combines the sweetness of roasted pumpkin with the richness of Arborio rice, enhanced by fresh sage and Parmesan cheese.
Ingredients
- Arborio rice: 1 cup (about 200 g)
- Roasted pumpkin: 1 cup, diced (about 250 g)
- Vegetable broth: 4 cups (about 1 liter)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- White wine: 1/2 cup (about 120 ml)
- Parmesan cheese: 1/2 cup, grated (about 50 g)
- Fresh sage leaves: 10-12 leaves
- Olive oil: 2 tablespoons
- Salt and black pepper: to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare the pumpkin by cutting it into small cubes, tossing with olive oil, salt, and pepper, and roasting for 25-30 minutes.
- Heat olive oil in a large skillet over medium heat, add chopped onion, and sauté until translucent. Add minced garlic and cook for an additional minute.
- Add Arborio rice to the skillet, stirring to coat the grains with oil, and toast for 2-3 minutes.
- Pour in white wine and stir until mostly evaporated. Gradually add warm vegetable broth, one ladleful at a time, stirring frequently for 18-20 minutes.
- Once the rice is creamy and al dente, fold in roasted pumpkin and grated Parmesan cheese, seasoning with salt and black pepper.
- Prepare crispy sage by frying fresh sage leaves in olive oil for 1-2 minutes. Serve the risotto topped with crispy sage and additional Parmesan if desired.
Notes
- Keep the vegetable broth warm while cooking to ensure even cooking of the rice.
- Stir frequently and add broth gradually for the best creamy texture.
- Consider adding a splash of cream or butter for extra richness.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Roasted Pumpkin Risotto, Creamy Risotto, Fall Recipes, Vegetarian Risotto