Pumpkin and Sage Risotto
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Source: https://recipheon.com/en/recipes/main-dishes/pumpkin-and-sage-risotto
About this recipe
Pumpkin and sage risotto is a creamy dinner made with Arborio rice, tender pumpkin, and a pronounced herbal aroma. The pumpkin cooks with the rice, gradually softening and giving the dish gentle sweetness and color. Sage stirred in at the end brings a distinctive, lightly spiced aroma, while Parmesan enhances the creaminess and salty flavor. Add the broth gradually so the rice releases its starch without turning watery. Serve immediately, while the risotto is smooth, warm, and still slightly loose.
Ingredients
Servings: 4
250 g Arborio rice
300 g pumpkin
6 sage leaves
1 onion
800 ml broth
30 g Parmesan
1 tablespoon olive oil (about 12 g)
Steps
Heat the olive oil in a skillet. Cook the onion over low heat until translucent, add the Arborio rice, and stir for a minute so the grains warm slightly.
Add the pumpkin cut into small cubes. Pour in the hot broth one ladleful at a time and cook for 18–20 minutes, stirring often; add the next portion when the previous one is almost absorbed.
Stop adding broth when the rice is creamy and slightly firm in the center, with the pumpkin tender but still holding some shape.
At the end, stir in the Parmesan and finely chopped sage, then remove the risotto from the heat.
Serve the risotto immediately after stirring in the Parmesan and sage.
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