## Roasted Pumpkin and Sage Risotto
## Introduction
Welcome to this hearty, comforting treat of Roasted Pumpkin and Sage Risotto. This delightful fall dish boasts of sweet roasted pumpkin and aromatic sage, all folded into a delectably creamy risotto. Offering four generous servings, this recipe will take approximately 1 hour to prepare and cook, promising a warming dinner for those chilly autumn evenings.
## Why Make This Recipe
Apart from its delectable flavors, opting for this Roasted Pumpkin and Sage Risotto recipe introduces a fabulous way to utilize seasonal produce. The recipe features pumpkin, a fall favorite, that’s not just delicious but also packed with vitamins, antioxidants and fiber.
## How to Make Roasted Pumpkin and Sage Risotto
## Ingredients :
– 1 small pumpkin (about 2 lbs), peeled and diced
– 2 tbsp olive oil
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 tbsp unsalted butter
– 1 small onion, finely chopped
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– 2 tbsp fresh sage leaves, chopped
– Extra Parmesan and sage for garnish
## Directions :
1. Preheat oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper then lay them out on a baking sheet. Roast them for 25 minutes or until tender.
2. Warm vegetable broth over low heat in a saucepan.
3. In a separate large skillet, melt butter over medium heat. Add the chopped onion and cook until softened.
4. Stir in the Arborio rice, cooking until the edges turn translucent.
5. Pour in the dry white wine, stirring continuously until fully absorbed.
6. Gradually ladle the warm broth into the skillet, stirring constantly after each addition and waiting for the broth to be absorbed before the next addition.
7. Once the rice is creamy and al dente, fold the roasted pumpkin, Parmesan cheese, and chopped sage into it.
8. Adjust the taste with salt and pepper as needed.
Serve the Roasted Pumpkin and Sage Risotto with a sprinkle of extra Parmesan and sage for garnish.
## How to Serve Roasted Pumpkin and Sage Risotto
This meal is perfect on its own, but if you’re looking for a more complete feast, pair the risotto with a refreshing side salad or a crusty baguette for a satisfying crunch.
## How to Store Roasted Pumpkin and Sage Risotto
Transfer any leftovers to an airtight container and refrigerate. They will last up to three days. To serve, reheat the risotto gradually on the stove, adding a splash of broth or water to loosen it if necessary.
## Tips to Make Roasted Pumpkin and Sage Risotto
1. Choose a firm, sweet pumpkin for better roasting results.
2. Keep the heat at a medium level to avoid burning the rice.
3. Continually stir the risotto to prevent sticking at the bottom of the skillet.
## Variations (if any)
Replace the sage with rosemary for a slightly different aromatic twist. Consider adding toasted pine nuts for extra crunch that complements the creamy texture of the risotto.
## FAQs
**Can I use canned pumpkin for this recipe?**
Yes, you can. However, note that canned pumpkin will have a softer texture and a slightly different taste compared to fresh, roasted pumpkin.
**Can I use other types of rice for making risotto?**
For the best results, stick to Arborio rice which is specially suited for risotto due to its high starch content which yields a creamy dish.
**Can I make this dish vegan?**
Yes, replace the butter with a vegan version or use more olive oil. Use vegan cheese in place of Parmesan.