Entrée

Pumpkin Sage Risotto

Name: Pumpkin Sage Risotto
Cuisine: italian

Rate This

Has average rating

Total rating count

Rate Recipe

lunch

Dinner

Entrée

Italian

Make the garnish: Melt Violife plant butter in a small saucepan over medium heat until butter begins to bubble. Reduce heat to medium low and add sage leaves in batches. Do not overcrowd. Fry the leaves for about 1 to 2 minutes until the color deepens and leaves are crispy. Transfer fried sage leaves to a paper towel to absorb any excess oil, and sprinkle with a pinch of salt.
Bring the vegetable broth to a simmer in a small saucepan. Reduce heat and keep warm.
In a large pot, melt Violife Plant Butter and sauté onion over medium heat until soft, about 3-4 minutes. Add the garlic and cook for 30 seconds, or until fragrant.
Pour the arborio rice into the pot and stir constantly, until toasted, 1 minute. Deglaze the pan with wine, or vegetable broth. Stir until the wine is completely evaporated.
Reduce heat to low, stir in salt, and add about ½ cup of warm vegetable broth. Stirring constantly, simmer the rice until almost all of the broth is absorbed.
Repeat this process several times, adding ½ cup vegetable broth at a time, while stirring constantly, and simmer until broth is fully absorbed. This should take 20-25 minutes. After about 4 cups of broth have been added, taste the rice. It should be tender. If not, add more broth and continue cooking.
Stir in pumpkin puree, Violife Parmesan, rosemary, and black pepper. Taste and adjust seasonings to your liking. Add more salt if desired.
Garnish risotto with fried sage leaves and more parmesan. Serve hot.