Description

A comforting autumn-inspired risotto made with creamy pumpkin, tender Arborio rice, Parmesan, tangy goat cheese, crispy sage, and toasted pecans. Browned sage butter adds a rich, nutty finish to every spoonful.

Ingredients

For the Risotto:

1½ cups Arborio rice (300 g)

2 cups pumpkin purée (480 g)

5 cups vegetable or chicken broth (1.2 L)

1 small yellow onion, finely diced (150 g)

3 cloves garlic, minced (9 g)

2 tbsp olive oil (30 ml)

½ cup dry white wine (120 ml)

½ tsp ground nutmeg (1 g)

½ tsp dried thyme (1 g)

½ tsp salt (3 g)

¼ tsp black pepper (0.5 g)

½ cup finely grated Parmesan cheese (50 g)

For the Crispy Sage:

2 tbsp unsalted butter (28 g)

12 fresh sage leaves (8 g)

For the Toasted Pecans:

½ cup pecan halves, roughly chopped (55 g)

1 tsp olive oil (5 ml)

For the Goat Cheese Topping:

4 oz soft goat cheese, crumbled (115 g)

1 tbsp fresh sage, finely chopped (3 g)

1 tbsp grated Parmesan cheese (5 g)

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Instructions

1. Pour the vegetable or chicken broth into a saucepan and warm it over low heat. Keep the broth hot throughout cooking without allowing it to boil.

2. Heat the olive oil in a large, wide skillet or heavy saucepan over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds.

3. Add the Arborio rice and stir continuously for 1–2 minutes until the grains are lightly toasted and evenly coated with olive oil.

4. Pour in the dry white wine and stir frequently. Cook for 2–3 minutes, allowing most of the liquid to absorb into the rice.

5. Add the warm broth about ½ cup at a time, stirring gently and allowing each addition to absorb before adding more. Continue for approximately 18–22 minutes until the rice is creamy and tender while retaining a slight firmness in the centre.

6. Stir in the pumpkin purée, ground nutmeg, dried thyme, salt, and black pepper. Cook for another 2–3 minutes until the pumpkin is heated through and fully incorporated.

7. Remove the skillet from the heat and stir in the finely grated Parmesan. Let the risotto rest for 2 minutes, then taste and adjust the seasoning if needed.

8. Melt the butter in a small skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes per side until crisp and fragrant. Transfer the sage to a paper towel-lined plate and reserve the browned butter.

9. Heat the olive oil in a small skillet over medium heat. Add the chopped pecans and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat.

10. Divide the creamy pumpkin risotto between serving bowls. Top each portion with crumbled goat cheese, toasted pecans, and crispy sage.

11. Drizzle or spoon over a little of the reserved browned sage butter, then finish with finely chopped fresh sage and a sprinkle of Parmesan. Serve immediately.

Notes

Keep the broth warm while cooking so the rice maintains an even temperature. Add the broth gradually and allow each addition to absorb before adding more for the creamiest texture. Do not overcook the Arborio rice. It should be creamy and tender while retaining a slight firmness in the centre. Stir gently and regularly to help the rice release starch without breaking the grains apart. Add the toasted pecans and crispy sage just before serving so they retain their texture. Serve the risotto immediately because it naturally thickens as it sits. Homemade pumpkin purée can be used as long as it has a smooth consistency. Crumbled feta or another soft, creamy cheese can be substituted for the goat cheese. Vegetable broth can be used instead of chicken broth for a vegetarian-style version. Serve with a simple green salad or lightly dressed seasonal vegetables. Toast the pecans separately and add them at the final step to keep them crunchy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian