Pumpkin Risotto Recipe

Pumpkin Risotto

Fall Comfort Food Alert! Embrace cozy vibes with our creamy Pumpkin Risotto. Perfectly balanced flavors of earthy pumpkin, savory herbs, and cheesy goodness make this a must-try recipe. 🤤 Whether you're a seasoned chef or a kitchen newbie, this dish will win you over!

Serves: 6Prep: 10 minutesCook: 40 minutesTotal: 50 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 2 tbsp. Olive oil
  • 6 Whole leaves of sage, plus 2 tsp. freshly chopped sage
  • 1⁄4 tsp. Freshly ground nutmeg
  • 1 whole Small onion, finely diced
  • 1⁄4 Salt, plus more to taste
  • 8 oz. Arborio rice
  • 1 cup White wine
  • 1 quart Simple Truth Organic Vegetable Stock, warmed
  • 1⁄2 cup Grated Private Selection Parmesan, plus more for garnish
  • 1⁄2 cup Canned pumpkin
  • 2 tbsp. Butter

Directions

  • Heat olive oil over medium low. Add the whole sage leaves and cook until lightly golden and crisp. Remove with a slotted spoon to a paper towel lined plate and set aside.
  • Increase the heat to medium and add the fresh chopped sage, nutmeg, onion and salt to the skillet with the oil. Cook, stirring often, until softened about 6 minutes.
  • Add the rice and cook until lightly toasted, about 2 minutes. Pour in the wine and cook, stirring often, until almost all has evaporated.
  • Reduce heat to medium-low and add the warmed broth 1 cup at a time. Stir often. Only add another cup of broth once most of the previous addition has been absorbed. Repeat until the risotto is cooked through and saucy, about 25-30 minutes.
  • Fold in the grated cheese, pumpkin puree, butter, and salt and pepper to taste. Cook until warmed through and well combined.
  • Divide the risotto among bowls, and top with reserved fried sage leaves and additional parmesan.

Serves: 6

Ingredients

  • 2 tbsp. Olive oil
  • 6 Whole leaves of sage, plus 2 tsp. freshly chopped sage
  • 1⁄4 tsp. Freshly ground nutmeg
  • 1 whole Small onion, finely diced
  • 1⁄4 Salt, plus more to taste
  • 8 oz. Arborio rice
  • 1 cup White wine
  • 1 quart Simple Truth Organic Vegetable Stock, warmed
  • 1⁄2 cup Grated Private Selection Parmesan, plus more for garnish
  • 1⁄2 cup Canned pumpkin
  • 2 tbsp. Butter

Directions

  • Heat olive oil over medium low. Add the whole sage leaves and cook until lightly golden and crisp. Remove with a slotted spoon to a paper towel lined plate and set aside.
  • Increase the heat to medium and add the fresh chopped sage, nutmeg, onion and salt to the skillet with the oil. Cook, stirring often, until softened about 6 minutes.
  • Add the rice and cook until lightly toasted, about 2 minutes. Pour in the wine and cook, stirring often, until almost all has evaporated.
  • Reduce heat to medium-low and add the warmed broth 1 cup at a time. Stir often. Only add another cup of broth once most of the previous addition has been absorbed. Repeat until the risotto is cooked through and saucy, about 25-30 minutes.
  • Fold in the grated cheese, pumpkin puree, butter, and salt and pepper to taste. Cook until warmed through and well combined.
  • Divide the risotto among bowls, and top with reserved fried sage leaves and additional parmesan.