Stunning autumnal pumpkin risotto with brown butter and sage. Risotto is an Italian classic and for a very good reason, it is simply delicious. The arborio or carnaroli rice are short, plump grains and perfect for absorbing stock. The technique for constantly stirring risotto results in a creamy texture but the rice still holds some toothsomeness.
In this pumpkin risotto I use a pumpkin puree as well as some roasted pumpkin for added texture, a brown sage butter compliments the pumpkin risotto perfectly.
I do hope you give my pumpkin risotto recipe a try, I know you’ll love it.
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Pumpkin Risotto
Arborio or carnaroli rice 100g – 3.5oz
Pumpkin 1 small
Onion 1 medium
Olive oil 2 tbsp
Butter 100g – 3.5oz
Sage small bunch
Parmesan cheese 100g – 3.5g
Chicken stock 400ml – 0.7 pints approx
White wine 1 large glass
Basic rule 3 to 1 = 1 cup rice 3 cups liquid
Basic rule about 60g – 2oz rice for 1 portion