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Pumpkin Risotto with Parmesan

Who says pumpkin has to be sweet? This creamy, savory risotto is the perfect way to show off pumpkin's versatility and impress at your next dinner party. The combination of earthy pumpkin, nutty Parmesan, and fresh sage creates a restaurant-quality dish that's surprisingly easy to make at home.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 cups vegetable or chicken broth
  • 3 tablespoons olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • 1 cup pumpkin puree
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 8 fresh sage leaves chopped
  • Salt and pepper to taste
  • ¼ teaspoon ground nutmeg

Method
 

  1. Heat broth in a medium saucepan and keep warm over low heat.
  2. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add onion and cook for 4-5 minutes until softened.
  3. Add garlic and cook for 1 minute until fragrant. Stir in rice and cook for 2 minutes, stirring constantly, until lightly toasted.
  4. Pour in white wine and stir until completely absorbed.
  5. Add warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. This should take about 20-25 minutes.
  6. When rice is almost tender, stir in pumpkin puree, half the sage, nutmeg, salt, and pepper.
  7. Continue adding broth and stirring until rice is creamy and cooked through but still slightly firm.
  8. Remove from heat and stir in butter and Parmesan cheese until melted and creamy.
  9. Serve immediately, garnished with remaining fresh sage and extra Parmesan if desired.