Oven-Baked Pumpkin Risotto with Crispy Sage

Ingredients

- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup dry white wine
- 1 cup pumpkin purée
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 sage leaves
- 2 tablespoons olive oil

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) while you prepare the ingredients for the risotto.

2. Heat Broth: In a medium-sized saucepan, bring the chicken broth to a gentle simmer over low heat. Keep it warm throughout the process.

3. Toast Rice: In a large, oven-safe skillet or Dutch oven, heat, 1 tablespoon of olive oil over medium heat. Add the Arborio rice and toast for 2-3 minutes, stirring frequently, until it becomes slightly translucent.

4. Add Wine: Pour in the white wine and cook, stirring continuously, until the liquid is mostly absorbed by the rice, about 3-4 minutes.

5. Combine Ingredients: Stir in the pumpkin purée, warm chicken broth, salt, and pepper. Carefully mix until everything is well combined.

6. Bake Risotto: Cover the skillet or Dutch oven with a lid or tightly with aluminum foil, and place it in the preheated oven. Bake for 20 minutes.

7. Prepare Sage: While the risotto is baking, heat the remaining tablespoon of olive oil and the butter in a small frying pan over medium-high heat. Once the butter is melted and bubbling, add the sage leaves. Fry for about 1-2 minutes, or until the leaves are crispy. Transfer the fried sage to a paper towel-lined plate to drain any excess oil.

8. Finish Risotto: After 20 minutes, remove the risotto from the oven. Stir in the grated Parmesan cheese, stirring until it reaches a creamy consistency.

9. Serve: Plate the risotto evenly among four dishes and garnish with the crispy sage leaves. Serve hot.

Total Time

PT35M
35 minutes

Type of Dish

Dinner

Keywords

Risotto, Pumpkin, Oven-Baked, Dinner, Italian, Simple, Gourmet, Sage, Creamy, Holiday

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1,240

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