This creamy and spicy pumpkin risotto with fall flavors of sage and cinnamon is a vegetarian main course for fall. Make it with homemade pumpkin puree or canned pumpkin.
- 4 teaspoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 1/2 cups short grain brown rice
- 1/2 cup dry white wine
- 2 1/2 cups reduced-sodium broth, such as chicken or vegetable
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 3/4 cups pureed cooked pumpkin, or 1 15-ounce can canned pumpkin
- 2 teaspoons chopped fresh sage leaves, plus whole leaves for garnish
- 1/4 teaspoon cinnamon
- 1 cup finely shredded Pecorino Romano cheese, divided
- Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes.
- Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.
- Stir in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes.
- Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 30 minutes.
- Stir in pumpkin, sage and cinnamon and cook, stirring often until the mixture is thickened and the rice is tender, 10 to 15 minutes.
- Remove from heat, stir in 3/4 cup Romano cheese, cover and let sit 5 minutes off the heat to thicken further. Serve sprinkled with the remaining 1/4 cup cheese, more freshly ground pepper and sage leaves for garnish.
To Make With White Arborio Rice
Note that arborio is much faster cooking than brown rice, so in step 4 cook the arborio covered for 15 minutes. Then remove the lid, add in the pumpkin and seasoning and cook only until the arborio is al dente, creamy and thickened.
- Serving Size: 3/4 cup each
- Calories: 211
- Sugar: 7.7 g
- Sodium: 411 mg
- Fat: 6.8 g
- Saturated Fat: 2.3 g
- Carbohydrates: 29 g
- Fiber: 5.8 g
- Protein: 7.3 g