Pumpkin Sage Risotto with Brown Butter

This creamy Pumpkin Sage Risotto with Brown Butter combines the earthy sweetness of pumpkin with the aromatic richness of sage. Arborio rice is slowly cooked in a savory broth infused with pumpkin puree and fresh sage leaves, then finished with a nutty brown butter drizzle. Ideal for a cozy fall evening or a festive holiday gathering, this dish offers a luxurious texture and vibrant flavors that are both comforting and delightful.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup canned pumpkin puree
• 1/2 cup dry white wine
• 1/2 cup grated parmesan cheese
• 4 Tbsp unsalted butter
• 1 Tbsp fresh sage leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the vegetable broth in a pot over low heat and keep it warm.
2. In a large saucepan, melt 2 tablespoons of butter over medium heat.
3. Add the chopped sage leaves and cook for 1 to 2 minutes until fragrant.
4. Add the arborio rice to the saucepan, stirring to coat the grains with butter.
5. Pour in the white wine and cook until the liquid is absorbed, about 2 minutes.
6. Add the warm vegetable broth one ladle at a time, stirring constantly; allow each addition to be absorbed before adding more.
7. After about 20 minutes, the rice should be creamy and tender. Stir in the pumpkin puree, parmesan cheese, salt, and pepper until well combined.
8. Remove from heat and stir in the remaining 2 tablespoons of butter until melted and creamy.
9. Serve the risotto warm, garnished with extra sage leaves and a sprinkle of parmesan cheese.

Keywords: Comforting, Creamy, Savory, Autumn

Spice Rack: Salt, Black Pepper

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---