Savory Pumpkin and Sage Risotto with Crispy Shallots

This Savory Pumpkin and Sage Risotto is the perfect dish to celebrate the flavors of fall. Creamy arborio rice is infused with roasted pumpkin and fresh sage, creating a rich and comforting meal that’s perfect for cozy dinners.

Topping the risotto with crispy shallots adds a delightful crunch that contrasts beautifully with the smooth texture of the risotto. This dish not only tastes incredible but also brings a vibrant orange hue to your table, making it a feast for the eyes as well!

Savory Pumpkin and Sage Risotto with Crispy Shallots

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

Nutrition facts: 450 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup arborio rice
• 2 cups pumpkin puree (canned or homemade)
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large shallots, thinly sliced
• 1/4 cup all-purpose flour
• Vegetable oil for frying
• 2 tablespoons butter

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and arborio rice, cooking for an additional 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook, stirring constantly, until the wine has mostly evaporated.
5. Add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the pumpkin puree, fresh sage, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
7. In a separate pan, heat vegetable oil over medium-high heat. Dredge the shallots in flour, shaking off excess, and fry until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
8. Serve the risotto hot, garnished with crispy shallots on top. Enjoy!

Notes

Tip: For extra depth of flavor, consider roasting the pumpkin before adding it to the risotto.

To make this dish vegan, substitute the butter and cheese with olive oil and nutritional yeast. For a heartier version, consider adding cooked sausage or mushrooms.

Leftover risotto can be stored in the refrigerator for up to 3 days. Reheat with a splash of vegetable broth to restore its creamy texture. Enjoy it as a filling lunch or a side dish!