WHAT YOU NEED
- 1 (8-ounce) package Miyoko's European Style Butter, Salted, divided
- 20 fresh sage leaves, divided
- 3 cups vegetable broth, divided
- 1 (15-ounce) can pumpkin purée
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1½ cups uncooked Arborio rice
- ¼ cup dry white wine
- ½ teaspoon salt
- ½ teaspoon pepper
WHAT YOU DO
- In a medium pan over medium heat, warm 1 tablespoon butter. Add 10 sage leaves and fry for 20 seconds, until crispy. Transfer to a paper towel-lined plate, and set aside.
- Into a microwave-safe bowl, combine vegetable broth and pumpkin purée until smooth. Microwave for 3 minutes, or until hot. Set aside.
- In a medium pot over medium heat, warm 2 tablespoons butter. Add shallots and garlic, and sauté for 3 minutes.
- Finely chop remaining sage leaves and add to pot. Add rice and 1 tablespoon butter, and sauté for 3 minutes.
- Add wine, and stir for 1 minute, allowing alcohol to burn off. Reduce heat to low. Add 1½ cups of broth-pumpkin mixture. Stir, cover, and cook for 15 minutes, until most of liquid has been absorbed. Repeat process 3 more times. If there is still excess liquid, cover and continue cooking, stirring every 3 minutes, until liquid is absorbed and rice is cooked. Remove from heat.
- Add remaining butter, salt, and pepper. Stir until butter is completely melted and incorporated. Garnish with crispy sage, and serve immediately.
Serves 6
Tips
Forgo the canned pumpkin purée and make your own with kabocha squash. Simply roast, remove skin, and purée.Add a few handfuls of fresh spinach when adding the butter at the end.
Have leftovers? Fry up some arancini (fried risotto balls).
