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5 from 1 vote

Roasted Pumpkin & Sage Brown Butter Risotto with Cranberries and Goat Cheese

Risotto made with sage brown butter, cranberries, roasted pumpkin and goat cheese.
Servings 4 Servings
Prep Time 45 minutes
Cook Time 25 minutes

Equipment

  • Sauce pan with a light colored bottom

Ingredients

Sage Brown Butter

  • 2 oz. unsalted butter, cut into 1-inch pieces
  • 2 sage leaves, snipped into small pieces
  • 2 sprigs fresh thyme

Roasted Sugar Pumpkin

  • 1 sugar pumpkin
  • 2 tbsp. olive oil
  • Several grinds salt (about 1/2 teaspoon)
  • Several grinds black pepper (about 1/2 teaspoon)

Risotto

  • 2 oz. sage brown butter
  • 2 shallots, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 tsp. white pepper
  • 1/2 tsp. salt
  • 1/3 cup dry white wine
  • 1 1/3 cup Arborio rice (dry)
  • 3 1/2-4 cups chicken or vegetable broth (keep it warmed in a pot of the stove)
  • 2 oz. crumbled goat cheese (optional)
  • 2 cups bite-sized pieces of fresh roasted sugar pumpkin

Garnishes

  • 1 tsp. minced sage leaves
  • 1 tsp. fresh thyme leaves
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup dried cranberries

Instructions

Sage Brown Butter

  • Place butter, sage and thyme in a small saucepan. Heat over medium-low heat, swirling it occasionally, for about 10-15 minutes, or until it sizzles, bubbles form on top and small brown crystals start gathering around the edges and the bottom of the pan. Be sure to keep an eye on this process, as the butter can go from perfectly caramelized brown to burned very quickly! The butter will take on a beautiful, nutty aroma when it’s browned.
  • This process can be done several days ahead and refrigerated until you’re ready to use it. This will save you some time on risotto night!

Roasted Pumpkin

  • Preheat oven to 400° F. Line a baking sheet with parchment paper, or spray with cooking spray.
  • Cut the stem off the pumpkin and scoop out the seeds and stringy stuff. Slice pumpkin into 3/4-inch wedges. Brush each wedge with olive oil and season with salt and pepper.
  • Roast in the preheated oven for about 20 minutes, or until fork tender and golden brown on the edges. Remove from oven. Cool and cut into bite-sized pieces.

Risotto

  • Heat sage brown butter in a large saucepan over medium-low heat. Add chopped shallots and cook until translucent. Add 1/2 cup dried cranberries and continue to cook for another few minutes, just to slightly brown the cranberries.
  • Add risotto, and cook over medium-low heat just until the rice kernels take on a glossy sheen.
  • Add white wine and cook until absorbed. Slowly add heated broth, 1/2 cup at a time, stirring only occasionally, until liquid is absorbed and rice is al dente. This is a fairly slow process. You don’t want to rush it, stir it too much, or add too much liquid at one time. There should still be a little bit of liquid in the risotto when you are finished and it will look very creamy, even though there is no cream!
  • Gently stir in roasted pumpkin bites and goat cheese. Garnish with extra dried cranberries, snipped sage leaves, thyme and grated Parmesan. If you have extra pumpkin wedges, they also make a pretty garnish and they are delicious!