by: Laurent Dagenais
Cook Time
50 minutes
Prep Time
15 minutes
Yield
4 servings
Total Time
50 minutes
Prep Time
15 minutes
Yield
4 servings
summary
This Pumpkin and Sage Risotto is inspired by the rich flavors of autumn and the warmth of a family gathering. The creamy texture of the risotto paired with the sweet, earthy taste of pumpkin and the aromatic hint of fresh sage creates a comforting dish that embodies the essence of the season. Perfect for a Thanksgiving side dish, it brings a touch of elegance and tradition to the table, reminding us of the simple joys of sharing a meal with loved ones.
ingredients
- 2 cups pumpkin puree 
(homemade or canned)
- 1 ½ cups Arborio rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6-8 fresh sage leaves, finely chopped
- Salt and pepper to taste
- Optional: extra sage leaves for 
garnish, fried
directions
Preparation:
- Heat the broth in a saucepan and keep it warm over low heat.
We Sauté Aromatics:
- In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. 
Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and chopped sage leaves, and cook for another minute 
until fragrant.
Toast the Rice:
- Add the Arborio rice to the pan, stirring constantly until the edges of the rice
 become translucent, about 2 minutes.
Serve the Caesar salad:
- Add the croutons and gently toss the lettuce until well coated with dressing. Add 
the remaining ounce (¼ cup) of grated Parmesan cheese and toss again. Divide 
among plates and top with more grated Parmesan and black pepper.
Deglaze with Wine:
- Pour in the white wine and cook, stirring continuously, until the liquid is absorbed.
Add Broth Gradually:
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. This process should take about 20 minutes.
Incorporate Pumpkin:
- When the rice is almost done (tender but still slightly firm to the bite), stir in the pumpkin puree. Cook for another 5 minutes, stirring frequently.
Finish with Cheese and Butter:
- Remove the pan from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
Serve:
- Garnish with additional fresh sage leaves or fried sage leaves if desired. Serve immediately.
