By: Allyson Meyler of Reclaiming Yesterday

It took me a long time to make risotto for the first time, because I assumed that it was difficult to pull off. Once I actually tried it I realized that I had been missing out!

Risotto isn’t too difficult to make at home, and the reward you get is well worth the effort.

Here are a few tips that I’ve found helpful:

  • Have all of your ingredients measured and ready before you start.
  • Use a low-sodium broth so that you can adjust seasoning to your taste.
  • Don’t wander too far away while you’re cooking—a great risotto should be stirred frequently.

I’ve added canned pumpkin puree to this risotto to give it a fall twist, and to make it more nutrient dense. Pumpkin is full of fiber and antioxidants—including beta-carotene which gives it its signature orange hue.

If you haven’t tried pumpkin and sage together, now’s your chance! Try frying a few extra sage leaves and add them to the top. And of course, a really good quality Parmigiano Reggiano will make or break a risotto dish, so keep that in mind!

Pumpkin and Sage Risotto
Serves 2

Ingredients
– 1 cup Aborio rice
– 2 tablespoons organic butter
– 3 cups low sodium chicken or vegetable broth
– 1/2 cup dry white wine (like Chardonnay)
– 1/2 cup water
– 1 large shallot, minced
– 1-2 garlic cloves, minced
– 1 tablespoon fresh sage leaves, minced
– 3/4 cup canned pumpkin puree
– 1/2 cup Parmigiano Reggiano, freshly grated
– Salt and pepper, to taste

Directions
1. Add the broth and water to a pot and warm it over medium-low heat (the risotto will cook better if you add liquid that is already warm).
2. Heat the butter in a heavy bottomed pot and add minced shallot, garlic, sage, salt and pepper. Stir and cook for several minutes until mix become fragrant.
3. Add the rice to the pot and stir, cooking for about 2 minutes, or until the grains of rice are starting to become translucent around the edges. Then add the white wine and cook until it is absorbed.
4. Add about one cup of the warmed broth/water mix at a time and stir consistently until the liquid is absorbed. Repeat with the remaining liquid, one cup at a time.
5. When you add the final cup of broth, add the pumpkin puree as well, stirring to combine and cooking until most of the liquid has been absorbed, but risotto is still creamy.
6. Remove risotto from the heat and add in grated Parmigiano Reggiano. Season with additional salt and pepper and garnish with fresh sage leaves.* Serve immediately.

*To make fried sage leaves, heat a little butter in a small pan and add sage leaves, frying and then draining on a paper towel. They will crisp as they cool.

 


Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.