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Pumpkin Risotto with Parmesan and Sage
- Yield
- 4 servings
- Difficulty
- Moderate
- Time
- 50 min
Risotto is usually finished with butter, but in Italy it is just as often finished with good olive oil, and it is the version worth knowing. Beating Lucini Premium Select into the rice off the heat gives you the same gloss and creaminess with a cleaner, greener finish, and it lets the pumpkin and Parmesan come through instead of getting buried in dairy. Serve it the minute it is done, while it still spreads across the bowl.
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- Organic
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Organic Premium Select
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$26.99
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Original price was$19.99
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Pumpkin Risotto with Parmesan and Sage
Ingredients
- 1 1/2 lb sugar pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes, about 4 cups
- 6 tbsp Lucini Premium Select, divided
- 16 fresh sage leaves
- 5 to 6 cups chicken or vegetable stock
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 1 1/2 cups Parmigiano-Reggiano, finely grated, plus more for serving
- 2 tsp kosher salt, plus more to taste
- 3/4 tsp freshly ground black pepper, plus more to taste
- Pinch of freshly grated nutmeg
Instructions
- Heat 2 tbsp Lucini Premium Select in a small skillet over medium. Fry the sage leaves 30 to 45 seconds, until they stop sizzling and turn translucent. Lift onto paper towels and salt lightly. Save the sage oil.
- Warm the stock in a saucepan and keep it at a bare simmer. Cold stock stalls the cooking every time you add it.
- Heat 2 tbsp Lucini Premium Select in a wide, heavy pot over medium. Add the pumpkin with a pinch of salt and cook 8 to 10 minutes, stirring occasionally, until the edges are golden and the cubes are tender. Scoop out about a third and set aside for the top.
- Add the onion to the pot and cook 4 to 5 minutes, until soft and translucent. Add the garlic and cook 1 minute more.
- Add the rice and stir for 2 minutes, until the grains look glassy at the edges.
- Pour in the wine and stir until it has almost entirely cooked away. With a full cup this takes 4 to 5 minutes, and it is worth the wait since any raw wine flavor left in the pan stays there.
- Add the warm stock one ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. This takes 18 to 20 minutes. The pumpkin left in the pot will break down and turn the rice orange as you go.
- Start tasting at 18 minutes. The rice should be tender with the faintest bite at the center, and the risotto should spread slowly when you tilt the pan rather than standing in a mound.
- Off the heat, beat in the remaining 2 tbsp Lucini Premium Select and the Parmesan hard with a wooden spoon until it turns glossy. Season with the salt, pepper, and nutmeg, then taste and add more of both. Risotto takes more salt than you expect, and it should taste assertive rather than polite.
- Serve right away, topped with the reserved pumpkin, the fried sage, more Parmesan, and a drizzle of the reserved sage oil.
Featured Products
- Organic
5out of 5 stars
Organic Premium Select
From
$26.99
- Best Seller
4.8out of 5 stars
100% California
From
Original price was$19.99
Discounted price is$17.99
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