The Best Pumpkin Risotto

Ingredients for Pumpkin Risotto

Arborio Rice White wine Onion Pumpkin Herbs and spices Parmesan cheese Butter  Garlic

Brown the butter for a risotto base

Brown the butter in a medium sauce pan over medium low heat by cooking the butter until it turns a light golden brown and smells nutty. Stir regularly.

Saute the aromatics  in the brown butter.

Once the butter browns, add the chopped onion, garlic cloves and sage leaves. Sprinkle on salt and pepper and turn the heat up to medium.

Pull out the wilted sage when the onions look like this.

Cook the aromatics until the onions start to soften- about 2 minutes. Pull out the wilted sage leaves.

Toast the arborio rice in the brown butter.

Once the onions have softened, add the Arborio rice directly to the pot. Toast, stirring to coat it in the butter.

Stir in some of the cooking liquid.

 Stir in a half cup of white wine and a half cup of vegetable stock. Bring the mixture to a slow simmer, stirring regularly until the rice  absorbs the liquid.

Repeat until the risotto is creamy and fluffy.

Repeat this process until all the liquid is used up and the rice is tender but slightly firm

Stir in the pumpkin and the Parmesan cheese.

Stir in the pumpkin puree, Parmesan cheese, nutmeg, cinnamon, and red pepper flakes. Serve hot and garnish with more cheese, crushed walnuts and fresh sage.

Serve and enjoy!

Pumpkin Risotto is a fantastic Thanksgiving or Friendsgiving dish!