Description
A creamy and comforting Pumpkin Shallot Risotto that combines the sweetness of fresh pumpkin puree with the crisp texture of fried shallots. This risotto is flavored with fresh sage and Parmesan cheese, making it a perfect autumnal dish that’s both hearty and flavorful.
Ingredients
Scale
Risotto Base
- 1 cup Arborio rice
- 4 cups vegetable broth (low-sodium)
- 1 medium onion, chopped
- 2 tbsp olive oil
- 1 cup fresh pumpkin puree (homemade or quality store-bought)
- ½ cup grated Parmesan cheese
- 2 tbsp fresh sage, chopped
- Salt to taste
- Pepper to taste
Topping
- 1 cup crispy shallots
Instructions
- Warm the Broth: Pour the vegetable broth into a saucepan and heat it gently over low heat to keep it warm throughout the cooking process. Keeping the broth warm ensures the rice cooks evenly and absorbs the liquid properly.
- Sauté the Onion and Toast the Rice: Heat olive oil in a large skillet or pan over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-5 minutes. Then add the Arborio rice and toast it, stirring frequently, for about 7 minutes. Toasting the rice enhances its nutty flavor and ensures a better texture in the finished risotto.
- Add Pumpkin Puree and Gradually Add Broth: Stir in the pumpkin puree to coat the rice evenly. Then begin adding the warm broth one ladle at a time, stirring constantly. Allow the rice to absorb each addition of liquid before adding more. Continue this gradual addition process and stirring for approximately 20 minutes, until the rice is creamy and tender but still has a slight bite.
- Finish with Cheese, Sage, and Seasoning: Once the rice is cooked to your liking, stir in the grated Parmesan cheese and chopped fresh sage. Season with salt and pepper according to taste. Mix well to combine all flavors.
- Garnish and Serve: Serve the risotto hot, topped with a generous handful of crispy shallots to add a delightful crunch and enhance the flavor profile of the dish.
Notes
- Use low-sodium broth to better control salt levels in the dish.
- Keep broth warm throughout cooking for best risotto texture.
- Stirring constantly helps achieve the creamy consistency typical of risotto.
- Crispy shallots can be store-bought or homemade by thinly slicing shallots and frying until golden brown.
- Fresh sage adds depth, but dried sage can be used in a pinch (reduce quantity by half).
- For a vegan version, omit Parmesan or substitute with a plant-based cheese alternative.
