Pumpkin and Sage Risotto

Pumpkin and Sage Risotto

Pumpkin and Sage Risotto

16 November, 2016

Jump to recipe

[I created this cozy Pumpkin and Sage Risotto for Earth Fare!]

It took me way too long to try making risotto, because for some reason, I thought it would be really difficult.

Or I thought it was really easy to mess up.

But this Pumpkin and Sage Risotto taught me a lesson. When you don’t try something because you’re afraid it will be too hard, or you’re afraid you’ll mess up, you might end up missing out on something really delicious.

Ingredients

  • 1 cup Aborio rice
  • 2 tbs organic butter
  • 3 cups low sodium chicken or vegetable broth
  • ½ cup dry white wine (like Chardonnay)
  • ½ cup water
  • 1 large shallot, minced
  • 1-2 cloves garlic, minced
  • 1 tbs minced fresh sage leaves
  • ¾ cup canned pumpkin puree
  • ½ cup freshly grated Parmigiano Reggiano or parmesean
  • Salt and pepper
Read the whole recipe on Reclaiming Yesterday