Temperatures are still in the 80s down here in South Florida, but I’m forging forward will fall-inspired menus. Last Friday I made Pumpkin Sage Risotto with a little gem of a pumpkin I picked up from a Jacksonville farmers’ market. For the most part, I followed my tried and true risotto recipe—just adding in roasted pumpkin and fresh sage in the last stage of cooking.
You could, of course, substitute canned pumpkin in a pinch. But you wouldn’t get this beautiful bright orange color (canned pumpkin tends to be darker) nor the deep, gourdy flavor. Roasted butternut or acorn squash would be a better, most likely sweeter, alternative.
This recipe yielded plenty of risotto for four main courses, plus two fat risotto cakes that William and I ate with eggs for Saturday breakfast.
Pumpkin Sage Risotto
1/2 of a 3- to 4-pound pumpkin, roasted
2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, thinly sliced
2 cups carnaroli or arborio rice
6 cups vegetable or chicken stock
1/3 cup dry white wine
2 tablespoons thinly sliced fresh sage
3 tablespoons unsalted butter
3/4 cup grated Parmesan
1 teaspoon (or more) coarse Kosher salt
Pepper to taste
Instructions
Roast pumpkin (here are great step-by-step instructions), chopping half of the pumpkin into 1/2-inch cubes and reserving the second half for another use.
Bring stock and wine to a near boil, and turn heat to low.
Heat olive oil in a wide, 4- to 6-quart pot over medium heat. Add onion, and cook 8 minutes, until soft. Add garlic, and cook 2 minutes more. Add rice to the pot and toast for 1 to 2 minutes, stirring. Now, add 1/2 cup stock mixture at a time, pouring in the next 1/2 cup only after all of liquid has been absorbed by the rice. You should stir the rice constantly. Depending on how salty your stock is, I usually add 1 teaspoon kosher salt once 2 cups of stock have been added, so the rice has plenty of time to absorb the flavor.
Once all of the liquid has been added, the grains should be al dente and the dish creamy (don’t let all of the liquid from you last pour get absorbed). Stir in pumpkin and sage, and cook until it’s heated through. Add parmesan, butter, and salt and pepper to taste. Serve immediately.
Serves 5 (as a main course) or 7 (side-dish servings)
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This recipe looks delicious and so fally. It might be nice with some toasted pumpkin seeds on top too.