Best 2 Pumpkin And Sage Risotto Recipes
Indulge in the warm and comforting flavors of fall with our delectable Pumpkin and Sage Risotto recipe. This classic Italian dish combines creamy arborio rice with roasted pumpkin, earthy sage, and a touch of white wine, creating a dish that is both elegant and satisfying. With variations including a vegetarian option, a sausage-infused version, and a luxurious seafood rendition, there's a Pumpkin and Sage Risotto recipe for every palate. Embark on a culinary journey as we guide you through the steps to create this autumnal delight, perfect for cozy dinners, special occasions, or a simple yet memorable meal.
Here are our top 2 tried and tested recipes!
ROASTED PUMPKIN AND SAGE RISOTTO
A savory pumpkin side dish to accompany any meal, lunch or dinner. Use the small pie pumpkins for ultimate flavor and texture. Save those seeds to roast for an added treat for the rest of the week.
Provided by debbie eckstein
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h7m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
- Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.
- Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.
- Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot; cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender; adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 49.9 g, Cholesterol 18.1 mg, Fat 15.2 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 4.1 g, Sodium 1301.9 mg, Sugar 2.8 g
PUMPKIN AND SAGE RISOTTO
Steps:
- 1. Heat 2 tbsp of olive oil and a knob of butter in a wide pan. Add a chopped onion and fry for about 5 minutes, or until softened. Stir in 300g risotto rice and turn in the oil until all the grains are coated. 2. Stir in 400g pumpkin flesh, cut into cubes, and 2 tbsp chopped fresh sage or 2 tsp dried sage. Add 200ml dry white wine and bring to the boil. Add 1 litre hot vegetable stock a quarter at a time, adding each quarter only after the previous stock has been absorbed by the rice. 3. Meanwhile, grill 8 thin smoked streaky bacon rashers until crisp. When the rice is tender and the stock absorbed, stir in 4 tbsp grated Parmesan, spoon onto plates and top with the bacon. Serve with extra Parmesan for sprinkling over.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Do not overcook the rice. It should be al dente, with a slight bite to it.
- Stir the risotto frequently to prevent the rice from sticking to the bottom of the pan.
- Add the liquid gradually, allowing the rice to absorb it before adding more.
- Season the risotto to taste with salt, pepper, and other herbs and spices.
- Garnish the risotto with fresh herbs or grated Parmesan cheese before serving.
Conclusion:
Pumpkin and sage risotto is a delicious and comforting dish that is perfect for a fall meal. The pumpkin puree adds a sweet and creamy flavor to the risotto, while the sage adds a savory and earthy note. This dish is also relatively easy to make, and it can be tailored to your own taste preferences. For example, you can add more or less sage, or you can use different types of cheese. If you are looking for a flavorful and satisfying risotto recipe, then this pumpkin and sage risotto is a great option.
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