Dr Kathleen Hartford

Dr Kathleen Hartford



  • 1c arborio rice
  • 3-4c vegetable broth
  • 1/2c dry white wine
  • 1T sunflower oil
  • 2.5T clarified butter/ghee
  • 3/4c onion, diced
  • 1c pumpkin puree
  • 1.5T fresh sage, chopped
  • 2t garlic, minced
  • 1/4-3/4t salt
  • toasted walnuts/parmesan/fried sage


  1. In a large pan, over medium heat, melt 1T ghee with 1T oil.
  2. Add onion and cook 4-6min, until soft, stirring frequently.
  3. Add rice, fresh sage + garlic, and cook for another 1min, stirring constantly.
  4. Add wine and stir constantly until it is absorbed.
  5. Add pumpkin and stir slowly + constantly for about 3-5min until thickened.
  6. Add in 1c veggie stock, stirring constantly until the liquid is absorbed.  ~5-7min
  7. Repeat step 6, 3 times, stirring and waiting for liquid to absorb each time.
  8. After the 3c of stock is absorbed, taste test to see if the rice is cooked enough.  It should have a slight al dente bite.
  9. If it’s not quite done, add 1/2c more stock, stirring until liquid is absorbed.
  10. Taste again and repeat step 9 if the rice still isn’t done.
  11. Once the rice is cooked all the way, stir in the remaining 1.5T ghee and salt + pepper to taste.
  12. The end result should not look wet, but very thick and creamy.
  13. Serve immediately and top with toasted walnuts, shaved parmesan, and fried sage leaves [as desired].
Try this recipe and tell us what you think in the comments below!


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