Pumpkin Sage Risotto
Creamy arborio rice stirred with pumpkin purée, crisp brown-butter sage and plenty of Parmesan. Cozy, onion-free and made entirely on the stovetop.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
Risotto tightens as it sits, so loosen leftovers with a splash of hot water. Check that the pumpkin can is plain purée. Roasted squash purée works equally well.
Method
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Warm the water in a saucepan with the Parmesan rind and a pinch of salt. Keep it at a bare simmer.
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In a wide, heavy pot, melt 2 tbsp of the butter over medium heat. Fry the sage leaves until crisp and the butter smells nutty, about . Lift the leaves out onto a paper towel and leave the butter in the pot.
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Add the garlic and stir for . Add the rice and toast, stirring, until the edges turn translucent, .
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Pour in the wine and stir until absorbed. Add the hot water a ladleful at a time, stirring often and letting each addition absorb before adding the next. This takes about .
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When the rice is nearly tender but still a little firm in the center, stir in the pumpkin, salt and nutmeg. Cook more, adding a splash of water if it gets thick.
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Off the heat, stir in the remaining 1 tbsp butter, the Parmesan and the lemon juice. Season with pepper and more salt. The risotto should flow loosely across the pot.
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Serve right away, topped with the crisp sage and more Parmesan.
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