Pumpkin Risotto
Classic Fall flavors come together in this ultra creamy pumpkin risotto topped with fresh sage and a sprinkle of Parmesan... served in edible bowls!!
Servings: 4 servings
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 cup yellow onion finely diced
- 1 Tbsp garlic minced
- 2 cups arborio rice you want a starchy short grain rice for this dish
- 1 cup dry white wine I used Chardonnay
- 5-6 cups of warm chicken stock vegetable stock may be used
- 1 - 1 1/2 cups canned pumpkin puree NOT pumpkin pie filling
- 1/2 cup grated Parmesan
- 1 tsp fresh sage minced
- 4 Tbsp butter diced
Instructions
- To a saucepan, add chicken stock and heat over LOW to MED-LOW heat to keep warm.
- Add olive oil to another saucepan, and heat over MED heat.
- Add garlic and onion and cook, stirring very often, until softened and fragrant (3 minutes or so).
- Add dry rice and saute for 1 minute to coat the rice in the oil.
- Deglaze the pan by adding the wine and stirring until most of the wine has cooked into the rice.
- Ladle in about 2-3 cups of the warmed chicken stock (enough to cover the rice), and cook until almost all the liquid is absorbed. Stir very often!
- Ladle in about 1 cup of the chicken stock, cook and stir until liquid has been absorbed.
- Repeat with one more cup of the stock.
- Taste to check for doneness. You're looking for a rice that is tender, but yet still has a slight bite to it (al dente). See notes section for helpful tips!
- Reduce heat to LOW and stir in pumpkin, parmesan, sage and butter.
- Serve in bowls, garnished with a sprinkle of parmesan and minced sage if desired.
Notes
** Recipe adapted from Wolfgang Puck's recipe
** For a great way to check if your risotto is done, try THIS smear test from The Kitchn
** For a great way to check if your risotto is done, try THIS smear test from The Kitchn