Description
A warming bowl of silky arborio rice enriched with pumpkin puree and topped with crunchy toasted pepitas.
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 cups arborio rice
- 6 cups warm chicken broth (or vegetable broth)
- 1 cup pure pumpkin puree
- 1/4 teaspoon fresh grated nutmeg
- 1 tablespoon fresh sage, chopped
- 2 tablespoons cold butter
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup toasted pepitas
- Sea salt and freshly ground black pepper to taste
Instructions
- Warm chicken broth in a medium saucepan over low heat and maintain a gentle simmer.
- Melt 4 tablespoons butter in a heavy-bottomed pot over medium heat until foamy, 2-3 minutes.
- Add diced onion and cook until softened and translucent, stirring occasionally for 6-8 minutes.
- Stir in arborio rice and toast for 2-4 minutes, stirring constantly until edges look translucent.
- Add first ladleful of warm broth and stir continuously until almost absorbed.
- Continue adding broth one ladleful at a time for 18-20 minutes, stirring constantly.
- Fold in pumpkin puree during the last 5 minutes of cooking.
- Add nutmeg and chopped sage, stirring gently to distribute flavors.
- Remove from heat and stir in cold butter and most of the Parmesan cheese.
- Season with salt and pepper to taste.
- Serve immediately topped with toasted pepitas and remaining Parmesan cheese.
Notes
- Keep broth warm throughout cooking for best results.
- Taste rice frequently during last 10 minutes to check doneness.
- Serve immediately for optimal creamy texture.
- Leftovers can be reheated gently with additional broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes