Creamy Arborio risotto stirred with pumpkin, nutmeg and Parmigiano-Reggiano, finished with nutty brown butter and crispy sage leaves.
Before you start: pick 12 sage leaves. Taste before salting at the end; store-bought stock and Parmesan are both salty.
Carnaroli rice gives an even creamier risotto that's harder to overcook. For a vegetarian version, use vegetable stock and a vegetarian Parmesan-style cheese.
Ingredients
Scale
Measurement units
- 5 cups vegetable or chicken stock
- 6 tbsp unsalted butter (divided)
- 1 yellow onion (finely diced)
- 2 garlic cloves (minced)
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 1 cup pumpkin purée (unsweetened)
- ¼ tsp ground nutmeg
- 1 cup Parmigiano-Reggiano cheese (finely grated)
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 12 fresh sage leaves
Ingredients
Scale
Measurement units
- 5 cups vegetable or chicken stock
- 6 tbsp unsalted butter (divided)
- 1 yellow onion (finely diced)
- 2 garlic cloves (minced)
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 1 cup pumpkin purée (unsweetened)
- ¼ tsp ground nutmeg
- 1 cup Parmigiano-Reggiano cheese (finely grated)
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 12 fresh sage leaves
Instructions
Warm the stock and prep
Bring stock (5 cups) to a simmer in the saucepan, then keep it hot over low heat.
Finely dice onion and mince garlic.
Equipment: medium saucepan
Soften the onion and toast the rice
Melt butter (2 tbsp) in the large pot over medium heat. Add the onion and cook, stirring, until soft and translucent, about 4 minutes.
Stir in the garlic until fragrant, about 30 seconds, then add Arborio rice (1 ½ cups) and stir until the grains are coated and turn translucent at the edges, about 2 minutes.
Equipment: large heavy-bottomed pot or deep skillet, wooden spoon
Add the wine
Pour in white wine (½ cup) and stir until almost all of it is absorbed, about 2 minutes.
Equipment: wooden spoon
Cook the risotto
Add a ladleful of hot stock and stir often until mostly absorbed. Keep adding stock a ladle at a time, letting each addition absorb before the next.
When the rice is about halfway cooked, stir in pumpkin (1 cup) and nutmeg (¼ tsp) with the next ladle of stock.
Keep going until the rice is tender with a slight bite in the center and the risotto is loose and creamy, about 18 minutes. You may not need all the stock.
Equipment: ladle, wooden spoon
Brown the butter with sage
Melt butter (4 tbsp) in the small skillet over medium heat. Add sage leaves and cook, swirling, until the butter foams, turns golden brown and smells nutty and the sage is crisp, about 4 minutes.
Take the pan off the heat and lift the sage onto a paper towel.
Equipment: small skillet
Finish and serve
Take the pot off the heat and stir in Parmesan (1 cup), salt (1 tsp) and pepper (¼ tsp). Loosen with a splash of stock if it's stiff.
Spoon into warm shallow bowls, drizzle with the brown butter and top with the crispy sage.
Equipment: large heavy-bottomed pot or deep skillet, wooden spoon
Tomorrow's Meal
Crispy Pumpkin Risotto Cakes
Cold leftover risotto shaped into patties, coated in panko and pan-fried until golden and crisp, with a creamy center.
You'll need to pick up:
1 egg, beaten1/2 cup panko3 tbsp olive oilarugula and lemon for serving
Quick overview:
- 1.Shape the chilled risotto into 3-inch patties about 3/4 inch thick
- 2.Dip in the beaten egg and press into the panko
- 3.Heat the oil in a skillet over medium heat and fry the cakes 3 to 4 minutes per side until golden and hot through to 165°F
- 4.Serve on arugula with a squeeze of lemon
Before you cook
Cook notes
- • Before you start: pick 12 sage leaves.
- • Taste before salting at the end; store-bought stock and Parmesan are both salty.
- • Carnaroli rice gives an even creamier risotto that's harder to overcook.
- • For a vegetarian version, use vegetable stock and a vegetarian Parmesan-style cheese.
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