Risotto* Recipe
Pumpkin purée, fried spek, toasted pepitas, brown butter, fried sage
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Ingredients
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Risotto Base
Fried Spek
Brown Butter and Sage
Toasted Pepitas
Method
Prepare the Ingredients
- 1
Toast the Pepitas
In a skillet over medium heat, add the pumpkin seeds (pepitas). Toast them for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and set aside.
- 2
Prepare the Risotto
- 3
- 4
Add the Arborio Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes, allowing the rice to toast slightly.
- 5
Add the Broth Gradually
Begin adding the chicken or vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Incorporate the Pumpkin Purée
Once the rice is cooked, stir in the pumpkin purée. Mix well until fully incorporated, and cook for an additional 2-3 minutes to heat through.
- 7
Finish with Parmesan and Seasoning
Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Prepare the Brown Butter and Sage
- 8
Brown the Butter
In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns a golden brown color and has a nutty aroma, about 5 minutes. Be careful not to burn it.
- 9
Fry the Sage Leaves
Add the fresh sage leaves to the browned butter and fry for about 1-2 minutes until crispy. Remove from heat.
