Risotto is an increasingly popular way to enjoy the fall-themed flavor of pumpkin, especially when you pair it with a combo of savory-sweet spices (think cumin and cinnamon) and top with a little fried sage, an herb that pairs beautifully with this seasonal squash.
For this recipe you'll need:
4 cups of vegetable stock, heated through
1 cup of arborio rice
1 leek, finely chopped
1 medium carrot, finely chopped
1 stalk of celery, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 1/2 to 2 cups of pumpkin purée
Freshly ground salt and pepper
2 tablespoon of butter
About 2 tablespoons of grated Parmesan (optional for those who are vegan/lactose-intolerant)
Some fresh sage leaves, about 2-3 for each serving
Thoroughly heat your stock in a small saucepan. It's important to start with warm vegetable stock, rather than refrigerated or even room temperature, as this will affect the way the rice cooks. In a larger pot, add a tablespoon or two of olive oil. Add your chopped vegetables and garlic and stir constantly, so as to fry but not brown.
Once you've used all your stock, have a taste: the rice should be al dente, or still retain a slight bite or chewiness, while the stock lends a creamy factor to the texture. If it's still slightly too tough, add more pumpkin purée or stock. When the desired texture is achieved, stir in your butter. If you've opted in include cheese (bless you), add now.
In a small pan, add a tablespoon or two of olive oil (coconut oil will also work well here). Add your sage leaves (carefully) and fry for about 30 seconds on each side. Don't let them get brown, only slightly crisp. Top risotto with sage and an extra sprinkle of Parmesan.