Creamy Pumpkin and Sage Risotto with Toasted Pine Nuts

Experience the comforting warmth of this Creamy Pumpkin and Sage Risotto, a perfect dish for fall or any cozy dinner. The combination of creamy Arborio rice and the sweet earthiness of pumpkin creates a harmonious blend, while sage adds an aromatic touch that elevates the entire dish.

Toasted pine nuts provide a delightful crunch and nutty flavor, balancing the creaminess of the risotto. This gluten-free recipe is not only delicious but also easy to prepare, making it a great choice for a weeknight meal or a special occasion.

Creamy Pumpkin and Sage Risotto with Toasted Pine Nuts

Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 350 calories 15g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 1 cup Arborio rice
• 2 cups pumpkin puree
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons fresh sage, chopped
• 1/4 cup toasted pine nuts
• Salt and pepper to taste

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large pan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and stir until absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next.
6. After about 15 minutes, add the pumpkin puree and chopped sage to the risotto. Continue adding broth and stirring until the rice is creamy and al dente, about 5-10 more minutes.
7. Stir in the heavy cream and grated Parmesan cheese, and season with salt and pepper to taste.
8. Serve hot, garnished with toasted pine nuts and additional sage if desired.

Notes

Note: Ensure all ingredients used are certified gluten-free to maintain the dish's gluten-free status.

For best results, use fresh pumpkin puree instead of canned for a deeper flavor. If you want to make this dish vegan, substitute the butter with olive oil and use a plant-based cream. Be careful not to overcook the rice; it should be creamy yet al dente.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth to bring back its creamy consistency.