Ingredients
Scale
- 1.5 cups Arborio rice
- 1 cup pumpkin puree (unsweetened)
- 4 cups vegetable or chicken broth, kept warm
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 2 small shallots, finely minced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Toasted pumpkin seeds (pepitas) for garnish
Instructions
- Begin by heating your broth in a small saucepan over medium-low heat. It is vital to keep the broth warm so it does not lower the temperature of the rice during cooking. In a large skillet or heavy-bottomed pot, melt two tablespoons of butter over medium heat. Add the minced shallots and cook for 3 to 4 minutes until they become translucent and soft. Stir in the garlic and half of the fresh sage, sautéing for another minute until fragrant. Do not let the garlic brown, as this can create a bitter taste.
- Add the Arborio rice to the pot with the shallots and butter. Stir the rice constantly for about 2 minutes. You want the edges of the rice grains to become slightly translucent while the center remains white. This “toasting” process helps the rice absorb the liquid slowly without becoming mushy. Pour in the white wine to deglaze the pan. Use your spoon to scrape up any flavorful bits stuck to the bottom. Stir until the wine is almost completely absorbed by the rice.
- Lower the heat to medium-low. Add one ladleful of the warm broth to the rice. Stir frequently. Constant stirring encourages the rice to release its starches, which creates that signature creamy texture. Once the rice has absorbed nearly all the liquid, add another ladle of broth. Repeat this process for about 18 to 22 minutes. Taste the rice occasionally; it should be tender but still have a slight “bite” or al dente texture in the center.
- When the rice is nearly cooked, stir in the pumpkin puree and the remaining broth. Add the nutmeg, salt, and pepper. Continue to stir for another 2 minutes until the pumpkin is well incorporated and the risotto is thick and creamy. Remove the pot from the heat. Vigorously stir in the remaining two tablespoons of butter and the grated Parmesan cheese. This final step, known as “mantecatura,” gives the risotto its glossy, luxurious finish.
- Spoon the Pumpkin Risotto Creamy Cozy Savory Dinners into warm shallow bowls. The risotto should spread slightly on the plate rather than sitting in a stiff mound. Garnish each serving with the remaining fresh sage and a sprinkle of toasted pumpkin seeds for crunch. Add an extra dusting of Parmesan cheese if desired. Serve immediately while hot and creamy.
- Cook Time: 40 minutes