It’s National Pumpkin Day, and I have a great recipe for tonight, Pumpkin Risotto. If you’ve been making your own pumpkin puree, that will add an extra delicious freshness, but canned puree will work perfectly fine as well. (Make sure it isn’t pumpkin pie filling!!!)
Just a handful of ingredients kicks this risotto into a favorite fall dish.
Chop and mince half an onion, a garlic clove and a few leaves of sage. (So happy to have a little pot of fresh sage growing in my yard. Next time you need fresh sage for a recipe, consider buying a small plant of it for close to the same price!)
Start sautéing the onions and when they start to get transparent, add in the garlic for a minute, then the Arborio rice. You’ll want to add one cup of the broth at a time, let it absorb, then add another, etc…
Once your rice is tender (4 cups of broth for me, but do 5 if you want yours a bit wetter/creamier), add in the pumpkin puree, salt and nutmeg. Add pepper to taste and cook just another minute or so until all ingredients are hot. Stir in the sage and remove from the heat.
Inspired from a recipe by Chef Chloe