Pumpkin Risotto with Crispy Sage

Creamy Arborio rice simmered with pumpkin puree, Parmesan, and vegetable broth, finished with crisp sage leaves for a cozy vegetarian fall dinner.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 16 leaves fresh sage leaves
• 3 tablespoons unsalted butter
• 5 cups vegetable broth
• 1 tablespoon olive oil
• 1 small yellow onion
• 2 cloves garlic
• 1.5 cups arborio rice
• 1 cup pumpkin puree
• 0.75 cup parmesan cheese
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Warm the vegetable broth in a saucepan over low heat and keep it hot without boiling. (about 5 min) — Low heat
2. Melt the butter in a large skillet over medium heat. Add the sage leaves and cook until crisp, about 1 to 2 minutes per side. Transfer the sage to a plate lined with paper towels, leaving the sage butter in the skillet. (about 4 min) — Medium heat
3. Add the olive oil, diced onion, and salt to the skillet. Cook until the onion is soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds. (about 6 min) — Medium heat
4. Add the Arborio rice and stir until every grain is coated and the edges look translucent, about 2 minutes. (about 2 min) — Medium heat
5. Add 1 cup of hot broth and stir frequently until nearly absorbed. Continue adding broth 1 cup at a time, stirring often and waiting until mostly absorbed before adding more, until the rice is tender but still slightly firm in the center, about 20 to 24 minutes. (about 24 min) — Medium-low heat
6. Stir in the pumpkin puree and cook until heated through, about 2 minutes. Remove the skillet from the heat and stir in the Parmesan and black pepper. Taste and adjust the salt. (about 3 min) — Off heat
7. Spoon the risotto into bowls and top with the crispy sage. Serve immediately. (about 1 min) — Warm