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creamy orange pumpkin risotto in a shallow bowl topped with crispy sage leaves and shaved parmesan, in a wide horizontal shot on a wooden table with a glass of white wine, warm cozy light, shallow depth of field, landscape orientation

Creamy Pumpkin Risotto with Sage

Sweet pumpkin puree and crispy sage folded into creamy arborio risotto.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup arborio rice
  • 1 cup pumpkin puree
  • 4 cups vegetable broth warm
  • 1/2 cup white wine
  • 1 onion diced
  • 1/2 cup grated parmesan
  • 8 sage leaves
  • 2 tbsp butter

Method
 

  1. Saute the onion in butter until soft, then add the rice and toast for a minute.
  2. Pour in the wine and stir until absorbed.
  3. Add the warm broth one ladle at a time, stirring until absorbed before adding more.
  4. When the rice is creamy and tender, stir in the pumpkin puree and parmesan.
  5. Crisp the sage leaves in a little butter and scatter them over each bowl.

Notes

Keep the broth warm so the risotto cooks evenly.