Can you believe fall is already here?
We’ve already had some cold days around here, and it leaves me craving some warm comfort food.
It seems like everything I’ve been eating these days has something with pumpkin in it! I’m obsessed!
Pumpkin Risotto
Serves 4
2 tablespoons un-salted butter
3 shallots, minced (about 1 cup)
1 tsp fresh sage, chopped small
1 tsp fresh thyme, chopped small
1 1/4 cups arborio rice
1/4 cup white wine
6 cups chicken broth
1 cup pumpkin puree (Learn how to make your own homemade pumpkin puree here)
1/2 cup freshly grated parmesan
Fresh ground pepper to taste
3 shallots, minced (about 1 cup)
1 tsp fresh sage, chopped small
1 tsp fresh thyme, chopped small
1 1/4 cups arborio rice
1/4 cup white wine
6 cups chicken broth
1 cup pumpkin puree (Learn how to make your own homemade pumpkin puree here)
1/2 cup freshly grated parmesan
Fresh ground pepper to taste
Bring broth to a simmer in a medium saucepan. Keep broth at a bare simmer, covered.
Cook shallots, fresh sage, and thyme in 2 tablespoons butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5-10 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes.
Stir in pumpkin puree, and parmesan. Turn off heat, and add pepper to taste.
*stir in 2-3 drops of white truffle oil if you have some and want to bring the dish over the top! I’m not kidding!
Enjoy!
