Sage Butter Pumpkin Risotto

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 3 cups peeled 1/2-inch cubes sugar pumpkin or kabocha
• 1 1/2 cups Arborio rice
• 5 tbsp unsalted butter
• 16 leaves fresh sage leaves
• 1 large, minced shallot
• 3 minced garlic cloves
• 3/4 cup dry white wine
• 5 to 6 cups warm vegetable broth
• 1 tbsp olive oil
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 3/4 cup plus more for serving freshly grated Parmesan
• 1/4 tsp grated fresh nutmeg
• 1/4 cup toasted pumpkin seeds
• 2 tbsp chopped fresh parsley

Instructions

1. 1Warm the broth in a saucepan over low heat and keep it at a bare simmer; cold broth will slow the risotto.
2. 2In a wide heavy skillet or sauté pan, melt butter with the olive oil over medium heat. Add the pumpkin cubes and salt. Cook, stirring occasionally, 12 to 15 minutes until the pumpkin is tender and lightly golden at the edges. Scoop half the pumpkin into a bowl and mash lightly; leave the rest in cubes for texture.
3. 3In the same pan melt another tablespoon of butter. Add the sage leaves and fry 45 to 60 seconds until crisp and dark green. Transfer the crispy sage to a paper towel and reserve the fragrant butter in the pan.
4. 4Add the minced shallot to the sage butter and cook 3 minutes until soft and translucent. Stir in the garlic for 30 seconds until fragrant.
5. 5Add the Arborio rice and toast, stirring constantly, 2 to 3 minutes until the grains look pearly and smell nutty.
6. 6Pour in the white wine and stir until it is almost completely absorbed and the alcohol scent cooks off.
7. 7Add a ladle of warm broth and stir gently until the liquid is mostly absorbed. Continue adding broth one ladle at a time, stirring frequently, for 18 to 22 minutes total until the rice is al dente and the mixture is creamy and loose.
8. 8Fold in the mashed pumpkin, the reserved pumpkin cubes, remaining butter, Parmesan, nutmeg, salt, and pepper. Stir vigorously for 1 minute off the heat so the risotto becomes glossy and wave-like when you shake the pan.
9. 9Spoon into warm shallow bowls. Top each serving with crispy sage leaves, toasted pumpkin seeds, extra Parmesan, and a sprinkle of parsley. Serve immediately while the risotto still flows.