I love making risotto. There’s something therapeutic about it- adding broth to the rice, stirring, watching it gently bubble and slowly absorb into the rice, adding more broth so the rice stays nice and moist…it used to intimidate me, but now I really enjoy the process. The thing that makes this recipe unique is the addition of pumpkin, sage, and nutmeg. Delicious fall flavors come together in this creamy, comforting risotto. To make it even heartier, I’ve added sausage to the risotto which goes perfectly with the flavors in the dish. But feel free to omit the sausage if you want a meat-free dish. And since the recipe calls for white wine, pour yourself a glass while you cook!
5 cups chicken broth 2 tbsp. extra virgin olive oil 1 large onion, chopped 2 cloves garlic, minced 2 tbsp. freshly chopped sage ¼ tsp. nutmeg 1 ½ cups Arborio rice ¾ cup dry white wine ¾ cup canned pumpkin ¾ cup grated parmesan cheese 2 tbsp. freshly chopped parsley 2 tbsp. butter salt and pepper Directions: 1. Heat the chicken broth in a saucepan. Keep on simmer. 2. Heat the olive oil in a large skillet over medium heat and add the onion. Cook until the onion is tender, stirring occasionally (about 4 or 5 minutes). Stir in the garlic. 3. To the same skillet, add the rice and 3/4 teaspoon of salt. Stir for one minute to allow the rice to toast slightly. Reduce the heat to low. Add the wine and simmer until the wine is absorbed. 4. Stir in enough warm broth to cover the rice. Continue to cook, stirring occasionally, and adding more broth as needed so the rice is continuously being covered with broth. In other words, as you see the broth being absorbed into the rice, add some more broth. Before you add the final batch of broth to the pan, stir the pumpkin puree into the mixture. This whole process of combining the rice and the broth should take anywhere from 18-25 minutes. When the rice is creamy and al dente, remove the pan from the heat. 5. Stir in the parmesan cheese, parsley, and some fresh ground pepper. Enjoy!