Pumpkin, Orange & Sage Risotto
Soups and Salads
Buttery pumpkin is married with the flavors of fresh orange zest and sage to make this delicious risotto. Perfect comfort food for the season!
Roast pumpkin ahead of time with a little olive oil, salt, pepper and a hint of nutmeg in a 375-degree oven. When tender and golden brown, remove from pan, purée and set aside. (Can be made ahead, bring to room temperature when making risotto.)
Orange & Sage
Combine the orange zest and sage leaves and chop until fine, set aside.
In large sauce pan, heat broth and bring it to a low simmer while you prepare the risotto.
In a wide, heavy, medium-size pan, heat 2 Tbsp of butter, olive oil, shallots and salt. Cook, stirring until the shallots are soft and translucent.
Add the rice, stirring until the rice is coated and becomes translucent. Add the wine, allowing it to be absorbed. Start adding broth a ladle at a time, allowing it to be absorbed before adding another ladle. Continue cooking rice in this fashion for about 18 minutes, adding a ladle at a time.
A couple of minutes before the rice is cooked, add the pumpkin purée with another ladle of broth. Risotto will become creamy in texture. Remove pan from heat and stir in the remaining 2 Tbsp butter, the orange zest, sage, orange juice and cheese. Cover and let stand for a couple of minutes, allowing flavors to blend. Enjoy with a glass of FC Chardonnay!