Recipes

Pumpkin & Sage Risotto

Are you starving for a change? Go gourmet with the pumpkin and sage risotto dish, a palatable offering for any occasion.
Print Recipe

Course Pasta, Rice & Grains
Cuisine Continental

Servings 8 servings
Calories 1508.58 kcal

Ingredients

  

  • 3 cup(s) pumpkin, peeled and cubed
  • 1 tablespoon(s) extra virgin olive oil
  • 1/2 tablespoon(s) kosher salt
  • 12 pearl onions, peeled
  • 2 cup(s) risotto
  • 6 cup(s) chicken stock
  • 4 tablespoon(s) fresh sage
  • 1/4 cup(s) butter
  • 1/4 cup(s) Parmesan cheese

Instructions

 

  • Toss the pumpkin cubes with olive oil and salt.
  • Roast at 350 degrees for 45 minutes; set aside.
  • Saute the onions in butter until golden.
  • Add the risotto and cook until lightly brown; season with salt and pepper.
  • Add the chicken stock 1/2 cup at a time, stirring constantly until the stock is absorbed before adding more stock.
  • The risotto should be creamy and slightly al dente.
  • Fold in the roasted pumpkin and sage, and finish the dish with butter and Parmesan cheese.

Nutrition

Calories: 1508.58kcalCarbohydrates: 180.48gProtein: 55.04gFat: 69.27gSaturated Fat: 36.25gCholesterol: 152.01mgSodium: 7131.08mgFiber: 21.26gSugar: 50.4g

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