Alright Autumn! You win! I will succumb to the pressure of fixing more fall type dishes like this Pumpkin and Sage Risotto. I have to tell you that there’s just something so rewarding in growing your own herbs.
Aren’t they just beautiful?
And they are just perfect for this dish. If you aren’t growing any, then hopefully you can pick up some fresh sage from your local market, because it adds so much to this dish.
Recipe: Serves 4-6
As for the ingredients you’ll need:
1 small bunch of fresh sage
1 small pie pumpkin (peeled, gutted, and diced)
1 cup of risotto
32 oz. vegetable broth (reserve 1/4 cup of that for pumpkin later)
1 small yellow onion
2-3 cloves of garlic
2 tablespoons of olive oil (& a little more for drizzling on top of your pumpkin)
Salt to taste
Now, don’t let the word “pumpkin” fool you. We aren’t making pumpkin pie folks. Yes, a little on the sweeter side, but oh so savory.
Preheat oven at 350 degrees. Place your diced pumpkin on a lined baking sheet with parchment paper and drizzle a little olive oil on top of them. Place baking sheet into the oven and bake for 30-45 minutes or until tender and slightly golden.
When your pumpkin is done, put 1/4 of it to the side and take the rest and put it into your food processor along with 1/4 cup of veggie broth. Blend until you have a smooth consistency. Take that mixture and stir it into your risotto.
Plate up your pumpkin risotto and garnish with some of the pumpkin that you had put to the side. I also garnished mine with a few piece of sage that I flash fried in a little oil for decoration.
Serve and enjoy!