Dr Kathleen Hartford

Dr Kathleen Hartford

PUMPKIN SAGE RISOTTO

​Ingredients

  • 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

Directions

  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!

GET MORE RECIPES IN DR. KATHLEEN HARTFORD’S COOKBOOK

Blogs by Category
Subscribe to the Newsletter

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email