7 Pumpkin and Sage Risotto Ideas With Toasted Pine Nuts for Harvest Dinners

Creamy Pumpkin and Sage Risotto With Parmesan

Creamy Pumpkin and Sage Risotto with Parmesan is a warm and comforting dish that perfectly captures the flavors of fall. This rich and creamy risotto showcases the sweetness of pumpkin and the earthy aroma of fresh sage, enhanced by the nutty taste of Parmesan cheese. It’s an excellent choice for a cozy dinner or a festive gathering, providing a delightful balance of taste and texture.

Cooking Steps:

1. In a saucepan, heat the broth and keep it warm on low heat.
2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat; add chopped onion and garlic, sauté until translucent.
3. Add Arborio rice to the skillet, stirring for about 2 minutes until lightly toasted.
4. Pour in a ladle of warm broth, stirring continuously until it’s absorbed; repeat this process until the rice is creamy and al dente.
5. Stir in pumpkin puree, fresh sage, the remaining butter, and Parmesan cheese; season with salt and pepper to taste.
6. Serve immediately, garnished with extra Parmesan and sage if desired. Enjoy!

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Vegan Pumpkin Sage Risotto With Coconut Milk

Vegan Pumpkin Sage Risotto with Coconut Milk is a delightful and creamy dish that brings a touch of exotic flair to traditional risotto. This plant-based version replaces dairy with rich coconut milk, creating a smooth and luscious texture while still highlighting the natural sweetness of pumpkin and the aromatic flavor of fresh sage. It’s perfect for those looking for a comforting meal that’s both vegan and packed with flavor.

Cooking Steps:

1. Warm the vegetable broth in a saucepan and keep it on low heat.
2. In a skillet, heat olive oil over medium heat, then add chopped onion and garlic; sauté until softened.
3. Add Arborio rice to the skillet, stirring for about 2 minutes until lightly toasted.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
5. Once the rice is creamy and al dente, stir in pumpkin puree, chopped sage, coconut milk, and season with salt and pepper to taste.
6. Serve hot, garnished with additional sage if desired. Enjoy!

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Spiced Pumpkin and Sage Risotto With Crispy Sage Leaves

Spiced Pumpkin and Sage Risotto with Crispy Sage Leaves is a warm, inviting dish that combines the earthy flavors of pumpkin with aromatic sage. This creamy risotto is infused with warming spices, giving it a rich depth of flavor, while crispy sage leaves provide a delightful crunch as a garnish. Perfect for a cozy evening, this dish is both satisfying and sophisticated.

Cooking Steps:

1. Heat the vegetable broth in a saucepan and keep it on low heat.
2. In a skillet, heat olive oil over medium heat; add onion and garlic, sauté until softened.
3. Stir in Arborio rice, toasting for about 2 minutes.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until absorbed.
5. Mix in pumpkin puree, chopped sage, nutmeg, and cinnamon; season with salt and pepper.
6. Fry fresh sage leaves in a small pan with olive oil until crispy, then drain on paper towels.
7. Serve the risotto hot, garnished with crispy sage leaves. Enjoy!

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Butternut Squash and Pumpkin Risotto With Sage

Butternut Squash and Pumpkin Risotto with Sage is a comforting and creamy dish that brings together the sweetness of butternut squash and pumpkin, enhanced with fragrant sage. This risotto is perfect for fall, providing a deliciously creamy texture and a medley of flavors that warm the soul. With each spoonful, you’ll experience a combination of savory, sweet, and earthy notes, making it an ideal main course or side dish for any autumn meal.

Cooking Steps:

1. Heat vegetable broth in a saucepan and keep it warm on low heat.
2. In a skillet, heat olive oil and sauté onion and garlic until soft.
3. Add diced butternut squash and cook until just tender.
4. Stir in Arborio rice and toast for about 2 minutes.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until absorbed.
6. Mix in pumpkin puree, chopped sage, nutmeg, and season with salt and pepper.
7. Garnish the risotto with fresh sage leaves before serving. Enjoy!

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Pumpkin Risotto With Sage-Infused Olive Oil

Pumpkin Risotto with Sage-Infused Olive Oil is a delightful and aromatic dish that brings the essence of fall into your kitchen. This creamy risotto is combined with the rich flavor of pumpkin and finished with a drizzle of sage-infused olive oil, elevating the dish with a fragrant touch. Perfect as a main course or a side, this risotto is sure to impress with its comforting texture and earthy notes.

Cooking Steps:

1. In a saucepan, heat the vegetable broth on low to keep it warm.
2. In a skillet, heat 2 tablespoons of olive oil and sauté the chopped onion and minced garlic until they are soft.
3. Add the Arborio rice and toast for about 2 minutes before slowly adding the warm vegetable broth, one ladle at a time, stirring continuously until absorbed.
4. Mix in the pumpkin puree, and season with salt and pepper to taste.
5. In a small pan, heat the extra olive oil and add the sage leaves to infuse the oil for about 1-2 minutes, then remove from heat.
6. Serve the risotto drizzled with the sage-infused olive oil and enjoy!

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Pumpkin and Sage Risotto Cakes With Toasted Pine Nuts

Pumpkin and Sage Risotto Cakes with Toasted Pine Nuts are a deliciously unique twist on traditional risotto. These crispy cakes are made from creamy pumpkin risotto, flavored with aromatic sage, and then pan-fried to create a golden-brown exterior. Topped with toasted pine nuts, this dish is perfect for a light lunch or a flavorful appetizer, offering a delightful balance of textures and flavors.

Cooking Steps:

1. In a bowl, combine the pumpkin risotto, eggs, chopped sage leaves, salt, and pepper, mixing until well combined.
2. Form the mixture into small cakes, about 2-3 inches in diameter.
3. In a skillet, toast the pine nuts over medium heat until golden, then set aside.
4. Heat olive oil in the skillet and fry the risotto cakes until golden brown, about 3-4 minutes per side.
5. Serve the cakes topped with toasted pine nuts and enjoy!

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Mushroom and Pumpkin Risotto With Sage and Thyme

Mushroom and Pumpkin Risotto with Sage and Thyme is a comforting and flavorful dish that combines the earthy richness of mushrooms with the creamy sweetness of pumpkin. Infused with aromatic sage and thyme, this risotto is perfect for a cozy dinner and showcases the vibrant flavors of autumn.

Cooking Steps:

1. In a large skillet, heat olive oil over medium heat; sauté onion and garlic until translucent.
2. Add sliced mushrooms, cooking until they release moisture and begin to brown.
3. Stir in Arborio rice and cook for a couple of minutes until slightly toasted.
4. Gradually add vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed.
5. Stir in pumpkin puree, fresh sage, and thyme, mixing until creamy; season with salt and pepper.
6. Finish with grated Parmesan cheese, stirring until melted, then serve warm. Enjoy!