Sage Brown Butter Pumpkin Risotto ~Ok, I’m officially on the pumpkin-must-be-everywhere-and-in-everything bandwagon. It’s taken me a few weeks to really wrap my head around the fact that we are in O-C-T-O-B-E-R and the end of the 2014 year is only and couple of months out –– crazy, right? Spied in the stores alongside exuberant amounts of black, orange, white, and purple Halloween chotchkies have been an abundance of all things green, red, gold, and sparkly reminding us that there is yet another band wagon to jump on soon. For now, I plan to take it easy with all of the hoopla and holiday hype and just try to enjoy these cooler nights of autumn with a hot bowl of Sage Brown Butter Pumpkin Risotto. Buttery sage mixed with creamy bits of pumpkin has long been a favorite combination for me and this risotto fits the bill to knock out one wagon at a time.
15ounces pumpkin pureeor 1 3/4 cup of fresh pumpkin pureee
1/2 teaspoon ground cinnamon powder
Servings: -6 servings
Place a large heavy duty pan, over medium heat, sauté butter, sage and onion for 2-3 minutes or until butter just starts to brown a little. Add rice and olive oil, stirring for about 1-2 minutes until risotto starts to sound like beach glass. Stir in white wine and let reduce while continuing to stir. Stir in 1 cup of broth; continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup until risotto is ala dente –– or cook a bit longer if desired.
Remove risotto from heat and stir in pumpkin puree, cinnamon, and parmesan cheese. Continue stirring until well incorporated and serve.