Description
This easy pumpkin sage risotto is ready in 30 minutes. Creamy, cozy, and perfect for busy weeknights with no stirring required.
Ingredients
- Arborio rice
- Low-sodium chicken or vegetable broth
- Canned pumpkin puree (15-ounce can)
- Fresh sage leaves (15-20 leaves)
- Butter (unsalted)
- Olive oil
- Parmesan cheese (freshly grated)
- Heavy cream
- Yellow onion (1 medium)
- Garlic (2 cloves)
Instructions
- Pour broth into a small saucepan and bring to a gentle simmer. Keep warm.
- In a large skillet, heat olive oil and half the butter over medium heat. Add diced onion and salt; cook 3-4 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
- Add arborio rice to the pan. Stir constantly for 2 minutes to coat grains and lightly toast.
- Pour in 1 cup of warm broth. Stir frequently until absorbed. Continue adding broth cup by cup for 10-12 minutes until rice is tender but al dente.
- Reduce heat to low. Stir in canned pumpkin puree, fresh sage leaves, and remaining broth. Cook 3-4 minutes until pumpkin melts and sage crisps.
- Remove from heat. Stir in heavy cream, remaining butter, Parmesan cheese, and black pepper. Adjust seasoning with salt if needed.
Notes
Keep broth warm while cooking to maintain texture. Toasting the rice is vital to prevent gumminess. Risotto is best served immediately; leftovers thicken in the fridge and can be reheated with added broth or water. Do not freeze as texture changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 60
- Fiber: 4
- Protein: 12
Keywords: pumpkin risotto, sage risotto, easy dinner, weeknight meals, one pot dinner, creamy risotto, gluten-free option