Roasted Pumpkin & Sage Brown Butter Risotto
Risotto made with roasted pumpkin and served with sage brown butter, Parmesan and a sprinkling of dried cranberries.
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
- 1 tsp. Lemon Pepper Paradise (or your favorite lemon pepper)
- Several grinds salt (about 1/2 teaspoon)
- Several grinds black pepper (about 1/2 teaspoon)
Risotto
- 2 oz. sage brown butter
- 1 large onion, finely chopped
- 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 cups bite-sized pieces of fresh roasted sugar pumpkin
Garnishes
- 1 tsp. minced sage leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup dried cranberries (optional)
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. Cut the pumpkin in half vertically.
- Using a grapefruit spoon, remove stringy pulp and seeds.
- Using a potato peeler, peel the outer skin off of the pumpkin.
- Cut pumpkin into bite-sized pieces and toss with olive oil and generously season with lemon pepper.
- Roast in the preheated oven for about 20 minutes, or until fork tender and golden brown on the edges. Remove from oven.
Risotto
- Heat olive oil in a large saucepan over medium-low heat. Add chopped onions and cook until translucent and just beginning to brown.
- 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. Serve with a spinkling of parmesan and a drizzle of brown butter over each serving. Garnish with dried cranberries, (optional), snipped sage leaves, and more grated Parmesan.
- If you would like to have some roasted pumpkin wedges to serve with your risotto, then cut a little bit of the pumpkin into wedges before you peel it. These can then be tossed with olive oil and salt and pepper and roasted along with the pumpkin pieces. Set aside for garnishing the plate.
