How To Make Pumpkin and Mushroom Risotto

Rich and creamy pumpkin and mushroom risotto with fried sage and a pinch of nutmeg. It's the perfect luxurious vegetarian meal!

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– Extra-virgin olive oil – Fresh sage leaves – Yellow onion – Cremini mushrooms – Garlic cloves – Arborio rice – Salt & black pepper – Vegetable broth – Pumpkin puree – Ground nutmeg

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Step 1. Heat oil in a large skillet over medium heat. Add sage and cook for around 1 minute. Transfer sage to a paper towel to drain.

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Step 2. In the same skillet, add onion and cook until softened, around 5 minutes. Add mushrooms and saute for another 5-7 minutes, stirring occasionally. Add garlic and cook for an additional minute.

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Step 3. Stir in rice, salt, and pepper, and cook rice until it has become toasted and golden, around 5 minutes. Step 4. In a small saucepan, whisk together vegetable broth, pumpkin puree, and nutmeg. Bring mixture to a simmer over moderate heat and keep at a light simmer.

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Step 5. Pour in 1 cup of warm pumpkin broth into the rice and simmer, stirring constantly, until the stock is absorbed.

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Step 6. Continue simmering, adding broth ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 15-20 minutes total.

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Step 7. Remove from heat and stir in fried sage leaves. Cover to keep warm.

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SERVE AND ENJOY!

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