Pumpkin Sage Risotto

Pumpkin Sage Risotto
In the days after Thanksgiving it makes sense to be completely over pumpkin. The excitement for this vegetable starts in early October and builds to a fever pitch by the fourth Thursday in November. After all the talk from traditional desserts to unconventional dishes, the interest in pumpkin dwindles and borderline disappears. Those pyramids of pumpkin puree at the grocery look a bit tired officially signaling that it is time to move on to winter produce and ingredients.

I had one last can of pumpkin puree in my pantry. Since I had already baked a cake with the first tin I bought this season, I wanted do something savory. I ended up making a satisfying pumpkin sage risotto on a chilly night. During the fall months, I typically use butternut squash in risotto, but it was an absolute cinch folding the pumpkin puree into the rice rather than peeling and cubing an entire squash.  Maybe this won’t be my last pumpkin purchase of the year after all.

Pumpkin Sage Risotto
Pumpkin Sage Risotto

Serves 4

1 tablespoon olive oil
1 shallot, minced
1 garlic clove, minced
1 cup arborio rice
1/2 cup dry white wine
3-1/2 cups chicken or vegetable stock, kept warm
1 cup canned pumpkin puree
1/4 cup Parmesan cheese, grated, plus more for garnish
1 tablespoon fresh sage, chopped
Salt and pepper to taste

Heat the olive oil in a large saucepan over medium heat. Sauté the shallots and garlic until they become soft, about 2 minutes. Add the rice and cook for 2 minutes until the grains are translucent. Pour in the white wine stirring until the rice has absorbed the liquid.

Add the stock 1/2 cup at a time stirring until the liquid is absorbed and continue adding by the 1/2 cup until the rice is tender. (You may not need all the stock.)

Fold in the pumpkin puree, Parmesan and sage. Season with salt and pepper. Divide into 4 bowls and garnish with Parmesan. Serve immediately.

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