Pumpkin Sage Risotto with Browned Butter Breadcrumbs

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (cheese)

  Carbohydrates (rice, veggies)

  Fat (butter, cheese)

  Fiber (rice, pumpkin)

  Other (pumpkin is a good source of vitamin E, A, and K as well as trace minerals)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Creamy

  Warm

  Chunky

  Tender

  Rich

  Salty

  Sweet

  Savory

When the cool weather hits, the leaves turn shades of red, gold, and orange, and I’ve got squash on my mind, the one recipe that comes to mind (maybe second to pumpkin bread, if I’m truly honest), is pumpkin sage risotto. This labor of love is fit for a cozy afternoon in, makes an excellent date night dinner, and still hits as leftovers. It’s the food equivalent of a cozy cable knit sweater. It’s my must make fall recipe and I hope you try it!

Pumpkin is everywhere this time of year and I really love highlighting that it’s not only seasonally enjoyable, but packs a nutritional punch, too. Pumpkin is an excellent source of fiber and vitamin A. With its creamy texture, it pairs so well pairing with starchy rice and savory broth to create a creamy risotto without even needing to add heavy cream or a lot of cheese! Perfect for my dairy sensitive friends!

Allergens: Gluten (optional), dairy (optional)

Servings: ~ 4 servings

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour 15 minutes

Ingredients:

1 quart veggie broth 

2 cups Arborio rice (white short grain rice), rinsed

1 cup pumpkin pureé

1/4 cup white wine*

1/2 - 1 cup grated Parmesan Reggiano (optional)

1/4 cup plain bread crumbs (use GF panko, if needed)

4 cloves garlic, minced

1 large shallot, minced

4-5 fresh sage leaves, chopped (plus 2 if using it as a garnish)

2 tbsp butter (or non-dairy butter alternative)

Salt and pepper, to taste

*For a non-alcoholic option, use a splash of broth instead

Directions:

1. In a large (3 quart) sauté pan, heat 1 tbsp butter over medium-low heat.

2. Add shallots, garlic, and sage. Season with salt and pepper. Sauté, stirring occasionally, until shallots and garlic begin to brown.

3. Add white wine to deglaze pan. Let alcohol cook off for about 2-3 minutes.

4. Add rice. Mix until rice appears well coated. Allow wine (or broth) to absorb.

5. Here comes the slightly tedious (but well worth it) part! Reduce heat to simmer and begin adding broth, 1/2 cup at a time. After each addition, stir to ensure the broth is evenly distributed in the pan and cover with lid. Before adding the next half cup, make sure the broth is fully absorbed.

6. When most of the broth is absorbed and rice is slightly al dente, add in pumpkin puree. Stir to evenly distribute. Leave cover off and allow to simmer until the risotto is nice and creamy.

7. Turn heat off. Fold in parmesan and let sit for 5-10 minutes before serving to reach full richness.

8. While that rests, heat 1 tbsp butter in a small pan over medium heat.

9. When the butter begins to turn golden brown and bubble, add the sage. Let fry, turning halfway, until crispy. Remove sage.

10. Next, add breadcrumbs. Toast, stirring regularly, until all golden.

11. Top risotto with additional cheese, breadcrumbs, and fried sage. Serve and enjoy!

---

Hey, I think you might like these: