Eggless Pumpkin and Sage Risotto
Total time50 min
Prep time15 min
Cook time35 min
4.7(4)
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Learn more →Ingredients
4 servings
- 5 cups low-sodium chicken broth
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- 1 cup pumpkin puree
- 2 tbsp fresh sage leaves, thinly sliced, plus whole leaves for garnish
- ¼ tsp ground nutmeg
- ¼ tsp ground black pepper
- ½ tsp salt, plus more to taste
- ½ cup parmesan cheese, freshly grated
- 1 tbsp unsalted butter
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pour the chicken broth into a large saucepan and bring to a gentle simmer over medium-low heat. Keep it warm on the back burner throughout cooking — adding cold broth will stall the starch release.
- 2
Heat 2 tbsp of the olive oil in a large wide skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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