Drawing on my Italian culinary training, I’ve honed this Creamy Pumpkin & Sage Risotto to deliver velvety texture, sweet-savory balance, and aromatic herb accents—ideal for festive family dinners.

Experience & Expertise:
Multiple trials taught me to add pumpkin puree mid-cook for maximum creaminess, while stirring with patience preserves rice’s ideal al dente bite.

Ingredients (serves 4)

• 1 cup Arborio rice

• 3 tbsp unsalted butter, divided

• 1 shallot, minced

• 1 cup pumpkin puree (fresh or canned)

• 4 cups warm vegetable or chicken broth

• ½ cup dry white wine

• 2 tbsp fresh sage, chopped

• ¼ cup grated Parmesan, plus more for serving

• Salt & pepper

Steps

1. Sauté shallot (2 min): In heavy saucepan, melt 1 tbsp butter over medium. Cook shallot until translucent.

2. Toast rice (1 min): Add Arborio, stir to coat in butter until edges turn translucent.

3. Deglaze (2 min): Pour in wine; stir until absorbed.

4. Add broth & pumpkin (18–20 min): Add broth ½ cup at a time, stirring until each addition is absorbed before adding more. After 1 cup of broth, stir in pumpkin puree. Continue until rice is al dente and mixture is creamy.

5. Finish (2 min): Remove from heat. Stir in remaining butter, Parmesan, and sage. Season to taste.

6. Serve: Spoon into bowls, garnish with extra Parmesan and sage leaves.

Authoritativeness:
Per serving: ~420 calories, 10 g protein, naturally vegetarian (use vegetable broth) and nut-free.

Chef’s Note: Constant, gentle stirring releases rice’s starch, creating risotto’s signature creaminess.