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Quick Sage and Pumpkin Risotto
70% authentic · Italian-inspired
A simplified version of pumpkin risotto, using pre-cooked pumpkin or canned pumpkin puree and a quicker cooking method for a weeknight-friendly meal.
Ingredients
- Arborio rice300g
- Canned pumpkin puree400g
- Chicken or vegetable broth1 liter
- Shallot1 large
- Garlic1 clove
- Parmesan cheese60g
- Butter40g
- Fresh sage2 tbsp chopped
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat olive oil and half the butter in a large saucepan over medium heat. Add finely chopped shallot and cook until softened, about 3-4 minutes.
- 2
Add minced garlic and cook for 30 seconds.
- 3
Add Arborio rice and toast for 1 minute.
- 4
Add the pumpkin puree and stir well.
- 5
Pour in about half of the warm broth and bring to a simmer. Cook, stirring occasionally, until most of the liquid is absorbed.
- 6
Continue adding broth, a ladleful at a time, stirring until absorbed, for about 15-18 minutes, until rice is creamy and cooked through.
- 7
Stir in the Parmesan cheese, remaining butter, and chopped fresh sage. Season with salt and pepper.
- 8
Serve immediately.
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