Description
A creamy and flavorful pumpkin risotto enhanced with the richness of Parmesan cheese and the aromatic essence of sage.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
- Pour in a ladle of warm vegetable broth and stir until absorbed. Repeat this process, adding broth gradually, until the rice is creamy and al dente.
- Stir in the pumpkin puree, Parmesan cheese, and chopped sage. Mix well and season with salt and pepper.
- Serve hot, garnished with additional Parmesan and sage if desired.
Notes
- For a vegan version, substitute Parmesan with nutritional yeast.
- Make sure to stir the risotto frequently for the best texture.
- Feel free to add more herbs or spices according to your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg