Pumpkin Risotto
By 
Impress your guests with a risotto infused with deep colour and rich flavour thanks to the addition of pumpkin. Round out the meal by serving it with another seasonal favourite: our apple and brie stuffed chicken breasts.
You’ll Need
- 1 ½ Tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- ½ tsp dried sage
- ½ tsp Kosher salt and freshly ground pepper
- 1 cup dry white wine
- 1 cooking pumpkin, peeled and cut into chunks (4 cups)
- 4 cups low sodium chicken or vegetable broth
- 1 ½ cups Italian short grain rice (e.g. Arborio rice)
- 1 tsp nutmeg
- ½ cup grated parmesan cheese
Prep and Cook
- Add broth to a small saucepan warm over medium heat.
- In a large skillet or saucepan, heat olive oil over medium heat.
- Saute onion and garlic in the pan and cook until soft.
- Add the sage, salt and pepper, and rice.
- Stir for approximately 3 minutes (until rice is translucent but not browned) and then slowly add the wine.
- Once the wine has absorbed, add the pumpkin.
- Pour in the broth a little at a time, stirring constantly, allowing the moisture to cook off each time.
- Continue to cook until rice and pumpkin are no longer firm, but not sticky (approximately 30 minutes).
- Add more broth if necessary.
- Serve immediately and sprinkle risotto with nutmeg and parmesan.
