Description
Pumpkin Sage Risotto with Toasted Walnuts is a cozy, flavorful dish that perfectly captures the essence of autumn. Creamy Arborio rice is infused with rich pumpkin puree and aromatic sage, then topped with crunchy toasted walnuts for a delightful contrast. This comforting risotto is not only easy to make but also suitable for any occasion, from weeknight dinners to festive gatherings.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree (canned or homemade)
- 2 cups vegetable broth (low-sodium)
- 1/2 cup shallots, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup toasted walnuts, chopped
- 2 tbsp olive oil
- 1 tbsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping shallots and measuring out the broth.
- In a large skillet over medium heat, drizzle olive oil and sauté shallots until translucent.
- Add Arborio rice and toast for 1-2 minutes until slightly warm.
- Stir in pumpkin puree until well-coated.
- Gradually add vegetable broth one ladle at a time, stirring frequently until absorbed. Cook for about 18-20 minutes until rice is tender yet al dente.
- Mix in grated Parmesan cheese and fresh sage until melted and creamy.
- Top with toasted walnuts before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg