Pumpkin is very versatile and is delicious in savory recipes, like this Easy Pumpkin Risotto from Marie at Not Enough Cinnamon.
PREP TIME: 15 minutes
COOK TIME: 30 minutes
YIELD: serves 4
SERVING SIZE: 1/4th
1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
4 tsp fresh sage leaves, thinly chopped
1 1/2 cups Arborio rice
1/3 cup white wine
4 cups chicken stock
1/2 cup pumpkin puree
1/2 cup Parmesan cheese, grated
In a large skillet, add olive oil and cook onion with a pinch of salt for about 2 minutes on medium-low heat.
Add garlic and sage, and cook for about 30 seconds or until fragrant but not brown.
Add rice and cook until translucent, stirring often, about 1 minute. Don’t let it brown. De-glaze with wine and stir.
Add 1/2 to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left and rice is fully cooked (taste the rice to know when it’s cooked).
Stir in pumpkin puree and Parmesan, and cook just enough to heat the pumpkin.
Remove from heat and serve immediately. Garnish with more Parmesan and sage (optional).
For a perfect risotto every time, follow these 5 simple rules:
– Have all the ingredients ready when you begin
– Never leave your risotto unattended
– Add stock one cup at a time
– Stir very often (don’t walk away!)
– Serve your risotto straight away.