Pumpkin Sage Risotto with Brown Butter

Pumpkin Sage Risotto with Brown Butter

Creamy arborio rice simmered with pumpkin puree and finished with nutty brown butter and crisp sage.

Total 55 min Makes 4 servings Calories 430/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Kosher

Allergens

Dairy

This risotto layers sweet pumpkin puree into slowly ladled stock, building a creamy texture without any cream. A final drizzle of brown butter and crisp fried sage leaves adds a nutty, aromatic finish that makes this a fitting centerpiece for a fall dinner.

Ingredients

  • 6 cups vegetable stock
  • 6 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 cup pumpkin puree
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 16 fresh sage leaves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground

Method

  1. Pour the vegetable stock into a saucepan and warm over low heat, keeping it hot but not boiling throughout cooking.

  2. In a small skillet, melt 3 tablespoons of the butter over medium heat. Add the sage leaves and fry until crisp and darkened at the edges, about 1 to 2 minutes. Watch closely as the butter continues browning; once it smells nutty and turns amber, remove from heat immediately.

  3. Use a slotted spoon to transfer the crisped sage leaves to a paper towel-lined plate. Set the brown butter aside separately.

  4. In a 6-quart saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  5. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  6. Add the arborio rice and stir to coat each grain in the butter, toasting for about 2 minutes until the edges turn slightly translucent.

  7. Pour in the white wine and stir constantly until it is mostly absorbed, about 2 minutes.

  8. Add the hot stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. Continue this process until the rice is creamy and tender but still slightly firm at the center, about 20 to 25 minutes total.

  9. Stir in the pumpkin puree, Parmesan cheese, nutmeg, salt, and pepper until fully incorporated and the risotto turns creamy and pale orange.

  10. Remove the risotto from heat and taste, adjusting salt and pepper as needed.

  11. Divide the risotto among four bowls, drizzle each with the reserved brown butter, and top with crisped sage leaves and extra grated Parmesan before serving.

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Rate this recipe

★ 4.8 (1)

Pumpkin Sage Risotto with Brown Butter

This risotto layers sweet pumpkin puree into slowly ladled stock, building a creamy texture without any cream. A final drizzle of brown butter and crisp fried sage leaves adds a nutty, aromatic finish that makes this a fitting centerpiece for a fall dinner.

55 min 4 servings 430 cal

Ingredients

  • 6 cups vegetable stock
  • 6 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 cup pumpkin puree
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 16 fresh sage leaves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground

Method

  1. 1

    Pour the vegetable stock into a saucepan and warm over low heat, keeping it hot but not boiling throughout cooking.

  2. 2

    In a small skillet, melt 3 tablespoons of the butter over medium heat. Add the sage leaves and fry until crisp and darkened at the edges, about 1 to 2 minutes. Watch closely as the butter continues browning; once it smells nutty and turns amber, remove from heat immediately.

  3. 3

    Use a slotted spoon to transfer the crisped sage leaves to a paper towel-lined plate. Set the brown butter aside separately.

  4. 4

    In a 6-quart saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  5. 5

    Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  6. 6

    Add the arborio rice and stir to coat each grain in the butter, toasting for about 2 minutes until the edges turn slightly translucent.

  7. 7

    Pour in the white wine and stir constantly until it is mostly absorbed, about 2 minutes.

  8. 8

    Add the hot stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. Continue this process until the rice is creamy and tender but still slightly firm at the center, about 20 to 25 minutes total.

  9. 9

    Stir in the pumpkin puree, Parmesan cheese, nutmeg, salt, and pepper until fully incorporated and the risotto turns creamy and pale orange.

  10. 10

    Remove the risotto from heat and taste, adjusting salt and pepper as needed.

  11. 11

    Divide the risotto among four bowls, drizzle each with the reserved brown butter, and top with crisped sage leaves and extra grated Parmesan before serving.