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Classic Pumpkin Risotto
Traditional dish · Italian
A creamy and comforting Italian risotto made with Arborio rice, pureed pumpkin, Parmesan cheese, and a touch of sage. This classic dish highlights the natural sweetness of pumpkin.
Ingredients
- Arborio rice300g
- Pumpkin puree400g
- Vegetable broth1.2 liters
- Onion1 medium
- Garlic2 cloves
- Dry white wine150ml
- Parmesan cheese80g
- Butter50g
- Fresh sage leaves10-12 leaves
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat olive oil and 25g butter in a large pan over medium heat. Add finely chopped onion and cook until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
- 4
Pour in the white wine and stir until it is completely absorbed.
- 5
Add the pumpkin puree and stir to combine with the rice.
- 6
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 7
While the risotto is cooking, gently fry the sage leaves in the remaining 25g butter until crisp. Remove and set aside.
- 8
Once the rice is cooked, remove the pan from the heat. Stir in the grated Parmesan cheese and the remaining 25g butter. Season with salt and black pepper to taste.
- 9
Serve immediately, garnished with the crispy sage leaves.
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