PUMPKIN SAGE RISOTTO
1c arborio rice
3-4c vegetable broth
1/2c dry white wine
1T sunflower oil
2.5T clarified butter/ghee
3/4c onion, diced
1c pumpkin puree
1.5T fresh sage, chopped
2t garlic, minced
toasted walnuts/parmesan/fried sage
In a large pan, over medium heat, melt 1T ghee with 1T oil.
Add onion and cook 4-6min, until soft, stirring frequently.
Add rice, fresh sage + garlic, and cook for another 1min, stirring constantly.
Add wine and stir constantly until it is absorbed.
Add pumpkin and stir slowly + constantly for about 3-5min until thickened.
Add in 1c veggie stock, stirring constantly until the liquid is absorbed. ~5-7min
Repeat step 6, 3 times, stirring and waiting for liquid to absorb each time.
After the 3c of stock is absorbed, taste test to see if the rice is cooked enough. It should have a slight al dente bite.
If it’s not quite done, add 1/2c more stock, stirring until liquid is absorbed.
Taste again and repeat step 9 if the rice still isn’t done.
Once the rice is cooked all the way, stir in the remaining 1.5T ghee and salt + pepper to taste.
The end result should not look wet, but very thick and creamy.
Serve immediately and top with toasted walnuts, shaved parmesan, and fried sage leaves [as desired].
Try this recipe and tell us what you think in the comments below!