Creamy Pumpkin-Sage Risotto Recipe Is A Cozy Comfort Side

As the air turns brisk and trees begin to sport shades of crimson, burnt orange and gold, it’s time for pumpkin everything — think pie, cheesecake and quick bread. But this brightly colored squash is not just for desserts and lattes. That’s what inspired this Creamy Pumpkin-Sage Risotto recipe. It’s a savory autumnal twist on a classic Italian dish.

When cooking with ground or whole spices it’s key to “bloom” them first. Blooming simply means to toast in oil or butter to coax out the most flavor. In keeping with the fall theme, we sauté nutmeg in with the onions before adding the rice. It gives the dish warm peppery note. Once the rice is tender, add pumpkin puree, creamy butter and nutty Parmesan cheese . It’s perfect for cozying up on chilly autumn days. Stir up a batch, then let us know what you think.

Yields

Total Time

Prep Time

Cook Time

Ingredients

• 8 cups vegetable stock
• 2 Tbs. olive oil
• 1 onion, finely diced
• 1 Tbs. chopped fresh sage
• ¼ tsp. ground nutmeg
• 1½ cups Arborio rice
• 1 (15 oz.) can pumpkin puree
• 4 Tbs. butter
• 2 Tbs. apple cider vinegar
• 1¼ cups grated Parmesan

Instructions

In large pot over high heat, bring vegetable stock to boil. Reduce heat to medium-low and let simmer.

Meanwhile, in large nonstick skillet over medium-high heat, heat oil. Add onions; cook 10 min., stirring often. Add sage and nutmeg; cook 2 min. more. Stir in rice. Add 1 cup stock; cook, stirring, until almost absorbed, about 5 min. Reduce heat to medium. Continue to add 1 cup stock at a time and cook, stirring, until almost absorbed or until rice is creamy and tender.

Add pumpkin, butter and vinegar; cook, stirring until heated through. Stir in Parmesan; season to taste with and salt and pepper.

Nutrition

• Calories: 324
• Total Fat: 13 gram
• Saturated Fat: 6 gram
• Protein: 7 gram
• Carbohydrates: 45 gram
• Fiber: 4 gram
• Cholesterol: 21 mg
• Sugar: 6 gram
• Sodium: 738 mg

Tags:

• Side Dish ,
• Dinner ,
• Thanksgiving ,
• Meatless