Pumpkin Sage Risotto with Brown Butter

Savor the creamy texture of pumpkin sage risotto enriched with the nutty aroma of brown butter, perfect for fall.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cups arborio rice
• 4 cups vegetable stock, warmed
• 1 cup pumpkin purée
• 1 teaspoon fresh sage, chopped
• 1/4 cup grated Parmesan cheese
• to taste salt and pepper

Instructions

1. In a large skillet over medium heat, melt the butter and allow it to brown, stirring occasionally, until it has a nutty aroma.
2. Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
3. Stir in the arborio rice, ensuring each grain is coated with butter, and cook for 2-3 minutes until the rice is lightly toasted.
4. Gradually add the warm vegetable stock, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
5. When the rice is nearly cooked, mix in the pumpkin purée and chopped sage. Continue stirring until the mixture is creamy and the rice is tender.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional Parmesan if desired.

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