Ingredients
Scale
- 1.5 cups Arborio rice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4–5 cups vegetable or chicken stock, kept warm
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 1/2 cup freshly grated Parmesan cheese
- 10–12 fresh sage leaves
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- Optional: Toasted pepitas for garnish
Instructions
- Pour your stock into a small saucepan and bring it to a low simmer over medium heat. It is crucial to keep the stock warm; adding cold liquid to the rice will shock it and ruin the creamy consistency. Finely dice your onion and mince the garlic so they are ready to go.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter over medium heat. Add the fresh sage leaves and fry them for about 1 minute until they are crisp and fragrant. Remove the leaves with a slotted spoon and set them aside on a paper towel. In the same pot, add the olive oil and the diced onion. Sauté for about 5 minutes until the onion is translucent and soft.
- Add the minced garlic and the Arborio rice to the pot. Stir constantly for 2-3 minutes. You want to “toast” the rice until the edges of the grains become translucent while the center remains white. This step ensures the rice maintains its structure and develops a nutty flavor.
- Pour in the white wine and stir until the liquid is fully absorbed by the rice. This deglazes the pan and adds a bright acidity. Begin adding the warm stock one ladle at a time. Stir frequently, allowing the rice to absorb almost all the liquid before adding the next ladle. This process should take about 18-22 minutes. The constant stirring releases the starches from the rice, creating that signature creamy sauce.
- When the rice is tender but still has a slight “al dente” bite, stir in the pumpkin puree. Add the remaining 2 tablespoons of butter and the grated Parmesan cheese. Stir vigorously to combine. If the risotto looks too thick, add one last splash of stock. Season with salt and pepper to taste.
- Spoon the risotto into warm bowls. Top each serving with the crispy fried sage leaves and an extra sprinkle of Parmesan. For a nice crunch, add a few toasted pepitas on top. Serve immediately while it is hot and creamy.
- Cook Time: 45 minutes