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Savory Pumpkin and Chestnut Risotto with Crispy Sage
Warm up with this savory pumpkin and chestnut risotto. Perfect fall comfort food with crispy sage. Try it now for a cozy evening delight!
As the leaves turn golden and the air carries a crisp, invigorating chill, my kitchen becomes a haven of warmth and cozy aromas. This Savory Pumpkin and Chestnut Risotto with Crispy Sage is my go-to recipe when I want to embrace the essence of fall in a single dish. It was inspired by a delightful trip to an Italian countryside market where the earthy scent of chestnuts roasting over an open flame mingled with the sweet aroma of fresh pumpkins.
What makes this risotto truly special is its rich, velvety texture, punctuated by the subtly sweet, nutty flavor of chestnuts. The crispy sage leaves add an aromatic crunch that elevates the dish to gourmet status without the fuss. This recipe is not just about tantalizing your taste buds but also about experiencing the comforting embrace of fall's bounty. Whether you're hosting a dinner party or simply enjoying a quiet evening at home, this risotto promises to be the star of your autumn menu.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Italian
Warm up with this savory pumpkin and chestnut risotto. Perfect fall comfort food with crispy sage. Try it now for a cozy evening delight!
Ingredients
- • pumpkin puree: 1 cup
- • cooked chestnuts, chopped: 1/2 cup
- • arborio rice: 1 cup
- • vegetable broth: 4 cups
- • dry white wine: 1/2 cup
- • onion, finely chopped: 1 medium
- • garlic cloves, minced: 2
- • fresh sage leaves: 10
- • olive oil: 2 tablespoons
- • unsalted butter: 2 tablespoons
- • Parmesan cheese, grated: 1/2 cup
- • salt and pepper: to taste
- • nutmeg: a pinch
- • lemon zest: from 1 lemon
Instructions
- 1 Preheat your oven to 300°F (150°C). Place the fresh sage leaves on a baking sheet lined with parchment paper and drizzle them lightly with olive oil. Bake for 10 minutes or until crispy, then set aside for garnish.
- 2 In a medium saucepan, bring the vegetable broth to a simmer and keep it warm over low heat. This step is crucial as adding cold broth to the risotto would slow down the cooking process.
- 3 In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 2 minutes until fragrant.
- 4 Add the arborio rice to the skillet, stirring well to coat the grains with the oil. Toast the rice for about 2 minutes until it becomes slightly translucent at the edges.
- 5 Pour in the white wine and cook, stirring continuously, until the liquid is mostly absorbed. This step adds a subtle acidity that balances the richness of the dish.
- 6 Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- 7 Once the rice is creamy and al dente, stir in the pumpkin puree, chopped chestnuts, butter, and Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg. Cook for another 2-3 minutes until heated through.
- 8 Remove the risotto from the heat and stir in the lemon zest for a bright, fresh finish. Serve immediately, garnished with the crispy sage leaves.
Serving Suggestions
- • The warm, earthy flavors of this risotto pair beautifully with a crisp, chilled glass of Pinot Grigio or a light Viognier, which complements the creaminess of the dish without overpowering it. For a complete meal, consider serving this risotto alongside a simple arugula salad tossed with lemon vinaigrette and topped with shaved Parmesan. The peppery notes of the arugula and the tangy dressing offer a refreshing contrast to the rich, savory risotto. For presentation, serve the risotto in warm bowls, allowing the steam to rise enticingly as it's placed on the table. A sprinkle of extra grated Parmesan on top adds a touch of elegance and enhances the nutty aroma of the dish.
Storage Tips
To store leftovers, transfer the risotto to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of vegetable broth or water to restore its creamy consistency and warm it gently on the stovetop over low heat, stirring frequently. For freezing, portion the risotto into individual servings and freeze in airtight containers for up to one month. Thaw overnight in the refrigerator before reheating. To maintain quality, avoid freezing the crispy sage leaves; instead, make a fresh batch to garnish the risotto when serving.
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