Pumpkin Risotto Recipe

In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm on the stove throughout the cooking process.

In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Toast the Rice

Stir in the Arborio rice and cook for about 2 minutes, stirring frequently until the rice is lightly toasted.

Add White Wine

Pour in the white wine, stirring constantly until it is mostly absorbed by the rice.

Incorporate Broth

Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add Pumpkin Puree

Once the rice is cooked, stir in the pumpkin puree, salt, and black pepper. Cook for an additional 2-3 minutes until heated through.

Finish with Parmesan

Remove from heat and stir in the grated aged Parmesan cheese until melted and well combined.

In a small skillet, melt the butter over medium heat. Add the sage leaves and fry until crispy, about 2-3 minutes. Remove and drain on paper towels.

Serve the risotto hot, topped with crispy sage, shaved black winter truffle, and extra grated Parmesan cheese as desired.