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Pumpkin Risotto with Crispy Sage
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Servings: 6 serving
Author: Unsweetened Caroline
Ingredients
  • 1 medium yellow onion , spiralized and chopped
  • 1 tbsp salted butter or margarine
  • 1 ½ cups Arborio rice
  • 5 cups vegetable broth , no added salt
  • ½ cup parmesan cheese , grated
  • 1 cup pumpkin purée , canned
  • ½ cup white wine
  • 1 ½ tsp fine grain sea salt (plus more to taste)
  • 12 leaves fresh sage
  • 1 tsp olive oil
  • Pepper , to taste
Instructions
  1. Preheat your oven to 350˚
  2. Heat butter or margarine in a cast-iron casserole over medium heat.
  3. Spiralize your onion, then roughly chop into small pieces. Add to the cast iron casserole and cook for 5-8 minutes until fragrant, stirring often.
  4. Stir in your rice and cook for a few seconds before pouring in 4 cups of your vegetable broth.
  5. Add the cover to the casserole dish and transfer to the oven. Cook for 45 minutes.
  6. When getting close to the 45 minutes, heat the olive oil in a small skillet over medium heat. Add the sage leaves and cook 30 seconds before flipping. Cook for another 30 seconds. The leaves should darken. Set aside.
  7. When the risotto is done cooking, remove from the oven and stir in the remaining 1 cup of broth, parmesan cheese, pumpkin purée, wine, salt and pepper.
  8. Stir vigorously for 2-3 minutes until the rice is creamy. Stir over low heat if desired to keep the risotto warm.
  9. Serve warm and top with crispy sage alongside your favourite Thanksgiving recipes.