Pumpkin Butter & Sage Risotto
Organic production of spices, herbs and teas can help mitigate climate change by reducing greenhouse gas emissions, contain more antioxidants, and even taste better ! Store-bought organic sage has been shown to contain more than 100 percent higher levels of flavonoids (important antioxidants), relative to conventionally grown, and is the perfect accent to a risotto.
The Recipe
This Pumpkin Butter & Sage Risotto brings together the earthy sweetness of pumpkin with the rich, nutty aroma of sage, creating a dish that's perfect for cozy dinners or festive gatherings. The velvety texture of the risotto, paired with the depth of flavor from the pumpkin butter, makes this recipe a seasonal favorite you'll want to make again and again. Whether you're a risotto enthusiast or trying it for the first time, this easy-to-follow recipe is sure to impress.
Ingredients
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1 cup White Arborio Rice
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1 tbsp butter
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3 cups vegetable broth – 1 ladle at a time, using the traditional risotto method
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1⁄2 cups canned pumpkin puree
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Garnishes:
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Toasted pecan pieces
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Toasted pumpkin seeds
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Nutmeg
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Grated Parmesan cheese
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Fried sage
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Instructions
- In a 2.5qt saucepan, prepare Arborio Rice in the traditional risotto method with butter and vegetable broth. Or, if using Lundberg Butternut Squash Risotto or Organic Porcini Mushroom Risotto, follow the instructions on the box.
- Turn off heat. Mix in pumpkin puree. Cover and let steam for 5 minutes.
- Serve with desired garnishes.
