Roasted Pumpkin and Sage Risotto recipe
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Ingredients
- 1 small sugar pumpkin - seeded, peeled, and diced 3 tablespoons olive oil, divided 1 teaspoon dried sage 1 pinch salt and ground black pepper to taste 1 tablespoon butter 1 shallot, diced 1 cup Arborio rice 4 cups hot chicken broth ¼ cup grated Parmesan cheese
Nutrition Info
- 367.5 caloriescarbohydrate: 49.9 gcholesterol: 18.1 mgfat: 15.2 gfiber: 1.1 gprotein: 7.7 gsaturatedFat: 4.1 gservingSize: -sodium: 1301.9 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Roasted Pumpkin and Sage Risotto
Directions
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Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.
Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.
Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot, cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender, adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.