A surprisingly simple autumnal risotto made with pumpkin puree and a secret ingredient for an umami boost. Plus, a toasted hazelnut and crispy fried sage leaf garnish that take it over the top!
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 13
Steps:
- Set a large, flat skillet over medium heat. Add hazelnuts and stir frequently until just beginning to get fragrant and light brown, 3-4 minutes. You'll want to remove them from the heat before you think they're fully toasted, as they'll keep toasting for a bit after they're off the heat. Pour the hazelnuts into a small bowl and set aside. Allow the pan cool then wipe clean with a paper towel.
- Set pan back on burner over medium heat. Add olive oil. When hot enough that a small drop of water sizzles in the oil, drop in sage leaves. Fry sage leaves in oil until the edges pale and just slightly start to curl, about 20 seconds. Remove quickly with a fork and set on a paper towel. Sprinkle leaves with a bit of kosher salt or fine-grain sea salt and set aside to cool and crisp up.
- Add onion to the pan along with a pinch of salt and reduce heat to low. Cook, stirring frequently with a wooden spoon at first and then occasionally, until very soft and translucent, about 8 minutes.
- While the onion cooks, set a medium saucepan over low heat on an adjacent burner. Add the vegetable broth and the miso. Bring to a simmer, stirring to distribute the miso throughout the broth.
- Increase heat for onions to medium low and add rice. Cook, stirring frequently, until rice begins to turn golden in a few spots here and there and it smells nutty, 4-5 minutes. Add garlic and cook, stirring constantly, for one more minute.
- Stir in the wine. Cook, stirring, until the wine evaporates. Stir the broth/miso mixture and then add 1 cup to the rice. Cook, stirring frequently, until the liquid is mostly absorbed (3-4 minutes) and your wooden spoon leaves a starchy trail when you drag a figure-8 through the risotto. Add 1 more cup broth and repeat, stirring until absorbed. Add another cup of broth and cook until absorbed.
- Add pumpkin, nutmeg, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup more of the broth mixture. Cook, stirring frequently, until creamy and the rice is al dente. Taste risotto to test that the rice is done and see if you'd like to add more salt and pepper. If the risotto is too dry (you want it "loose" - so that it spreads in the bowl or on your plate when serving) then stir in the remaining broth, a little at a time.
- Ladle risotto into bowls or onto a plate and garnish with sage leaves and a few bits of toasted hazelnut.
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Moha Mk
[email protected]Overall, this pumpkin risotto is a delicious and satisfying meal. The combination of pumpkin, sage, and hazelnuts creates a unique and flavorful dish that is perfect for a special occasion or a cozy night in.
Abdur Nur
[email protected]This risotto is a labor of love, but it's worth the effort. The slow-cooking process allows the flavors to meld together beautifully. The result is a creamy, flavorful dish that is sure to impress.
Sajida Riaz
[email protected]I love how versatile this recipe is. I've tried it with different types of nuts and cheeses, and it always turns out delicious. It's a great way to use up leftover pumpkin puree and it's always a crowd-pleaser.
Hasnain Rehman
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone raved about the rich flavor and the perfect texture. I'll definitely be making this again for future gatherings.
FBL GAMING Sultan
[email protected]This risotto is a must-try for any vegan or vegetarian. It's packed with flavor and the creamy texture is divine. I especially loved the crispy fried sage leaves, which added a nice savory contrast to the sweetness of the pumpkin.
butterfly robin
[email protected]I was impressed with how easy this risotto was to make. Even as a beginner cook, I was able to follow the recipe and create a restaurant-quality dish. The pumpkin puree gave it a beautiful orange hue and the toasted hazelnuts added a touch of eleganc
Enagboman Elliot
[email protected]This recipe is a keeper! I've made it several times now and it always turns out delicious. I love the way the pumpkin and sage flavors meld together. It's a perfect fall dish.
Allen Naka
[email protected]I followed the recipe exactly and the risotto came out perfectly. The texture was creamy and the pumpkin flavor was well-balanced. The toasted hazelnuts added a nice crunch and the sage leaves gave it a lovely aroma. Overall, this is a fantastic reci
Geminiboi
[email protected]This risotto was a hit with my family! The kids loved the sweet pumpkin flavor and the adults appreciated the sophisticated combination of flavors. It's definitely going into my regular recipe rotation.
Anil Etwaru
[email protected]I was initially skeptical about a vegan pumpkin risotto, but I was pleasantly surprised by how rich and flavorful it turned out. The addition of nutritional yeast gave it a cheesy umami flavor that satisfied my cravings. The crispy fried sage leaves
Majid Noor
[email protected]This pumpkin risotto was a delightful culinary experience! The flavors of pumpkin and sage harmonized perfectly, creating a warm and comforting dish. The toasted hazelnuts added a subtle crunch and nutty flavor that complemented the creamy texture of