Pumpkin Sage Risotto is a fall-themed showstopper that's naturally vegan and gluten-free. It's a delicious meal, perfect for cold fall nights.
Before I start talking about how tasty this recipe is (it's delicious!) I want to just say that I know risotto can be intimidating. It's one of those foods that you always hear about people messing up. But I promise that it's not as difficult as it seems.
It DOES take a lot of active time though, so be prepared to spend the 30 minutes it takes to make this risotto standing over the stove and stirring. I suggest bringing along podcast or a friend to keep yourself entertained. Kidding. It's not that bad.
Step 1. Heat broth and pumpkin on low. Keep warm throughout the process. This is important - see note below.
Step 2. Add 1 tablespoon vegetable broth to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Step 3. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Step 4. In a separate pan cook the mushrooms and sage. Sauté the mushrooms and sage using a bit of the vegetable broth mixture for about 5 minutes, until the mushrooms are soft.
Step 5. Remove the rice from heat, and stir in mushrooms. Taste and season with salt and pepper.
Step 6. Spoon into bowls, top with additional sage, and enjoy.
The reason risotto becomes so creamy is the starchiness of the rice. If you rinse the rice beforehand you rinse some of the starch off, resulting in a dry, crunchy risotto - not good.
Especially for risotto newbies, this step is super helpful. Warm broth helps the rice cook evenly. Imagine adding cold broth to the pan - some of the rice will drop in temperature and cook slower while other parts of the rice will continue cooking at a higher temperature. Eventually this will lead to uneven cooking.
For best results, keep the broth simmering on the stove while you cook. Or, if you don't have enough burners, heat up the broth in the microwave.
You definitely don't need to stir continuously for 30 minutes, but stirring early and often is a good rule of thumb, especially if this is your first risotto.
The starch from the rice is released when you stir, so more stirring = more creaminess.
Jesus, thank you for this risotto. Thank you for the hands that labored to make it. We are gratefu
l for the delicious meal in front of us. Amen.
Want to eat all things pumpkin? Here are a few of my pumpkin favorites:
Also, if you have some extra arborio rice left over, you should try rice pudding! It uses arborio rice for that same creamy texture of risotto.
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Pumpkin Sage Risotto is a fall-themed showstopper that's naturally vegan and gluten-free. It's a delicious meal, perfect for cold fall nights.
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