• Dr. Kathleen Hartford

PUMPKIN SAGE RISOTTO

​Ingredients

  1. 1c arborio rice

  2. 3-4c vegetable broth

  3. 1/2c dry white wine

  4. 1T sunflower oil

  5. 2.5T clarified butter/ghee

  6. 3/4c onion, diced

  7. 1c pumpkin puree

  8. 1.5T fresh sage, chopped

  9. 2t garlic, minced

  10. 1/4-3/4t salt

  11. toasted walnuts/parmesan/fried sage

Directions

  1. In a large pan, over medium heat, melt 1T ghee with 1T oil.

  2. Add onion and cook 4-6min, until soft, stirring frequently.

  3. Add rice, fresh sage + garlic, and cook for another 1min, stirring constantly.

  4. Add wine and stir constantly until it is absorbed.

  5. Add pumpkin and stir slowly + constantly for about 3-5min until thickened.

  6. Add in 1c veggie stock, stirring constantly until the liquid is absorbed.  ~5-7min

  7. Repeat step 6, 3 times, stirring and waiting for liquid to absorb each time.

  8. 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.

  9. If it’s not quite done, add 1/2c more stock, stirring until liquid is absorbed.

  10. Taste again and repeat step 9 if the rice still isn’t done.

  11. Once the rice is cooked all the way, stir in the remaining 1.5T ghee and salt + pepper to taste.

  12. The end result should not look wet, but very thick and creamy.

  13. 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!

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