Creamy, comforting, and infused with fall flavors, this pumpkin and sage risotto is an elegant Thanksgiving side dish,making it a perfect pairing for turkey or any festive main dish.
Ingredients:
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup canned pumpkin puree
- 4 cups chicken or vegetable stock, warmed
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh sage, chopped
Instructions:
- Heat olive oil in a large skillet. Sauté onion and garlic until translucent.
- Add Arborio rice and toast for 2 minutes.
- Stir in 1 cup of warm stock, cooking until absorbed. Repeat with remaining stock, 1 cup at a time.
- Stir in pumpkin puree and sage when the rice is tender and creamy.
- Finish with Parmesan cheese, stirring until melted.