Creamy Pumpkin Risotto with Sage
A comforting and creamy pumpkin risotto, enriched with earthy sage, perfect for fall dining.
Ingredients
- 10 lbs Arborio rice
- 5 lbs Pumpkin puree
- 20 quarts Vegetable broth
- 2.5 gallons Heavy cream
- 5 lbs Onion, finely chopped
- 2.5 cups Garlic, minced
- 2 cups Fresh sage, chopped
- 5 lbs Parmesan cheese, grated
- to taste Salt
- to taste Black pepper
Instructions
- 1
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Chef's tip: Use a large heavy-bottomed pot to prevent sticking.
- 2
Stir in the minced garlic and cook for an additional minute until fragrant.
Chef's tip: Make sure not to brown the garlic.
- 3
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring frequently.
Chef's tip: This enhances the nutty flavor of the rice.
- 4
Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
Chef's tip: This process helps release the starches from the rice, resulting in creaminess.
- 5
Once the rice is al dente (about 18-20 minutes), stir in the pumpkin puree and heavy cream.
Chef's tip: Adjust the consistency with more broth if needed.
- 6
Add the chopped sage and grated Parmesan cheese, stirring until melted and combined. Season with salt and black pepper to taste.
Chef's tip: For extra flavor, consider adding a pinch of nutmeg.
- 7
Serve hot on Restaurantware Taipei Rectangle Natural Poplar Plates.
Chef's tip: Garnish with additional sage and Parmesan for presentation.