Pumpkin Risotto is elevated fall comfort food. Adding canned pumpkin takes out the extra step of roasting winter squash so you can focus on the time and patience needed to get your rice tender. Risotto technique is precise, but simple, so follow the instructions to the letter for best results.
2teaspoonsfinely chopped fresh sageplus more for garnish
½cupfinely grated parmesan cheese
ground pepperto taste
kosher saltto taste
Instructions
Pour the broth into a 2-quart saucepan. Bring to a boil over high heat, then reduce to low, adjusting the heat to maintain a steady simmer; see Note 1.
Heat a 12” skillet over medium heat; add the oil and butter and heat until the butter melts, then foams. Add the shallot and toss to coat in the fat; sautee, stirring occasionally, until the shallot slightly softens, 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute more.
Add the rice and toss until well combined with the shallots and evenly coated with oil. Saute the rice for 2–3 minutes, stirring frequently, until chalky white in appearance with slight browning around the edges; see Note 2.
Add the pumpkin puree and use a rubber spatula or wood spoon to fully work the puree into the rice mixture.
Pour in the white wine; simmer, stirring frequently, until the wine is completely absorbed and the skillet appears dry.
Using a ladle, add half a cup of simmering broth to the rice. Stir once or twice, then continue stirring occasionally, until the broth is completely absorbed and the risotto starts to bubble around the edges again; see Note 3.
Repeat this process, adding simmering broth to the rice a half cup at a time, until the rice is cooked to al dente - that is, tender on the outside with a slight bite on the inside. This process should take roughly 15-20 minutes, and we recommend that you start tasting for texture around the 3 cup mark. At that point, add the broth in quarter cup increments instead of ½ cup and taste frequently. Once the rice is al dente, it's ready and need no further liquid.
Turn off the burner. Add the parmesan cheese in 2-3 tablespoon batches, stirring until the cheese melts completely before adding more.
Stir in the fresh sage, then taste for seasoning. Add salt and pepper to taste, if needed; you may need no salt at all (we added just a quarter teaspoon). Garnish with more fresh sage, if desired, and serve right away. Enjoy!
Notes
Note 1. Always prepare stovetop risotto using warm broth. Cold broth will cool down the pan, both prolonging the cooking process and causing uneven cooking.
Note 2. Toasting the rice is optional, but recommended - it creates richer flavor.
Note 3. Adding the broth in increments creates the classic creamy texture that risotto is known for. This gradual process allows the grains of rice to rub against each other and release their starches.
Storing and ReheatingStore cooked risotto in the fridge in a sealed container for about 2 days; after that, it begins to lose its al dente texture. Stir in one tablespoon of broth per cooked cup of risotto, then reheat in the microwave for 2 minutes, stirring halfway through.