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Pumpkin Risotto
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Pumpkin Risotto Recipe
Ingredients
  • 1 T olive oil
  • 2 shallots diced
  • 2 cloves of garlic minced
  • 15-20 fresh sage leaves finely chopped
  • 1 cup arborio rice
  • 1 T butter
  • 1/4 cup white wine
  • 3 1/2 cups no sodium vegetable broth warmed
  • 1 cup canned pumpkin
  • 1/2 cup shaved Romano cheese
  • salt and pepper to taste
  • Pepitas
Instructions
  1. In a large pan over medium heat, sauté shallots and garlic in olive oil until shallots are soft and translucent (do not brown)
  2. Add fresh sage leaves and sauté an additional 2 minutes
  3. Add arborio rice, butter, salt and pepper and stir until rice is coated well
  4. Add wine and allow to cook until wine has evaporated
  5. Add vegetable broth 1 cup at a time and allow to simmer until the liquid has been absorbed by the rice
  6. Repeat with remaining broth (total cook time is approximately 20 minutes) until rice is al dente
  7. Remove from heat and stir in pumpkin and Romano cheese
  8. Top with pepitas and serve immediately
  9. Tip: Sauté an additional handful of fresh sage with olive oil until crisp. Top the risotto with crispy sage leaves.