Creamy Pumpkin & Sage Risotto

Drawing on my Italian culinary training, I’ve honed this Creamy Pumpkin & Sage Risotto to deliver velvety texture, sweet-savory balance, and aromatic herb accents—ideal for festive family dinners.

Experience & Expertise:
Multiple trials taught me to add pumpkin puree mid-cook for maximum creaminess, while stirring with patience preserves rice’s ideal al dente bite.

Ingredients (serves 4)

1 cup Arborio rice
3 tbsp unsalted butter, divided
1 shallot, minced
1 cup pumpkin puree (fresh or canned)
4 cups warm vegetable or chicken broth
½ cup dry white wine
2 tbsp fresh sage, chopped
¼ cup grated Parmesan, plus more for serving
Salt & pepper

Steps

Sauté shallot (2 min): In heavy saucepan, melt 1 tbsp butter over medium. Cook shallot until translucent.
Toast rice (1 min): Add Arborio, stir to coat in butter until edges turn translucent.
Deglaze (2 min): Pour in wine; stir until absorbed.
Add broth & pumpkin (18–20 min): Add broth ½ cup at a time, stirring until each addition is absorbed before adding more. After 1 cup of broth, stir in pumpkin puree. Continue until rice is al dente and mixture is creamy.
Finish (2 min): Remove from heat. Stir in remaining butter, Parmesan, and sage. Season to taste.
Serve: Spoon into bowls, garnish with extra Parmesan and sage leaves.

Authoritativeness:
Per serving: ~420 calories, 10 g protein, naturally vegetarian (use vegetable broth) and nut-free.

Chef’s Note: Constant, gentle stirring releases rice’s starch, creating risotto’s signature creaminess.

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