Canned pumpkin puree is just one reason to love this easy one-pot baked pumpkin risotto. It is total comfort food with everything to love about fall.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh sage plus 1/4 cup whole sage leaves
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1–15 ounce can pumpkin puree
- 2–1/2 cups low sodium vegetable broth
- 1/4 cup grated Parmesan plus more for serving
- Preheat the oven to 400 degrees F.
- In a large ovenproof saucepan or Dutch oven, heat 1 tablespoon olive oil and butter over medium heat.
- Sauté the shallots until they start to turn soft and translucent, about 2-3 minutes.
- Add the garlic, red pepper flakes, salt, pepper and chopped sage. Continue cooking for 30 seconds – 1 minute until fragrant.
- Stir in the Arborio rice and toast for 1 minute.
- Pour in the wine, letting it bubble, deglaze the pan and be absorbed by the rice.
- Stir in the pumpkin puree and vegetable broth. Bring to a boil, cover the pan with a lid and transfer to the oven.
- Bake the risotto for 20-25 minutes until the rice is tender.
- While the risotto is in the oven, make the crispy sage. In a small saucepan over medium-high heat, warm the olive oil. Fry the sage leaves for 30 seconds – 1 minute until crisp.
- Stir in the grated Parmesan letting it melt into the risotto.
- Divide the risotto into bowls and top with crispy sage and additional Parmesan.
Store leftovers in an airtight container in the refrigerator up to 3 days. You can warm them over low heat in a pan on the stove. You can also warm them in the microwave. The risotto will become softer as the leftovers are in the refrigerator and when you warm them up.
Instead of Arborio rice, you can use Carnaroli and Vialone Nano rice.
If you want, you can skip frying the sage for the garnish.
Keywords: pumpkin risotto