Description
A creamy, comforting pumpkin risotto enhanced with tangy goat cheese and aromatic sage.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 3 cups vegetable broth
- 1 cup pumpkin puree
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 oz goat cheese, crumbled
- 1/4 cup fresh sage leaves, chopped
- 2 tbsp olive oil
- 1/2 cup white wine (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in Arborio rice, toast for 2 minutes.
- Pour in white wine (if using) and cook until absorbed.
- Gradually add vegetable broth, 1/2 cup at a time, stirring frequently.
- When rice is halfway cooked, mix in pumpkin puree.
- Continue cooking until rice is creamy and tender.
- Remove from heat, fold in goat cheese and sage.
- Season with salt and pepper to taste.
- Serve warm.
Notes
- Use fresh sage for the best flavor.
- Stir frequently to prevent sticking.
- Adjust broth quantity if needed for desired consistency.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg