Delicious Roasted Pumpkin and Sage Risotto Recipe

Enjoy the comforting and creamy flavors of roasted pumpkin and sage in this delightful risotto. Made with Arborio rice, fresh pumpkin, and aromatic sage, this dish is a perfect fall-inspired meal. The dish takes about 45 minutes to prepare and is a great choice for a vegetarian dinner option. Whether you're hosting a dinner party or simply craving a cozy meal, this roasted pumpkin and sage risotto is sure to impress.

Ingredients

• 1 small pumpkin (about 2 pounds)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 10 fresh sage leaves, chopped
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin in half and remove the seeds and flesh. Cut the pumpkin into small cubes.
3. Place the pumpkin cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes or until the pumpkin is tender and slightly caramelized.
4. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
5. Add the Arborio rice to the pan and cook for 1-2 minutes, stirring constantly, until the grains are coated in the oil and slightly toasted.
6. Pour in the white wine and cook until it evaporates, stirring frequently.
7. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process for about 20 minutes or until the rice is cooked al dente.
8. Stir in the roasted pumpkin cubes, grated Parmesan cheese, butter, and chopped sage leaves. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the flavors combine and the risotto reaches a creamy consistency.
9. Remove from heat and let the risotto rest for a few minutes before serving.
10. Serve the roasted pumpkin and sage risotto hot, garnished with additional grated Parmesan cheese and sage leaves if desired.

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