Pumpkin Risotto with Fried Sage

By ltrodrigu

Ingredients

• olive oil
• 2 about 2 pounds small pumpkins, halved top to bottom
• 36 fresh sage leaves (from 1 small bunch)
• salt
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onion
• 6 cups chicken or vegetable broth
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup finely grated Parmesan cheese, plus extra to serve
• freshly ground black pepper

Details

Adapted from concordmonitor.com

Preparation

Step 1

Heat the oven to 350 degrees.

Lightly coat a rimmed baking sheet with vegetable oil. Arrange the pumpkins, cut side down, on the baking sheet. Bake on the oven’s middle shelf for 45 to 60 minutes, or until a knife can pierce the flesh with ease. Using tongs, turn the pumpkin halves to face cut side up, then let cool until they are easily handled. Scoop out and discard the seeds. Scoop out the pulp into a bowl and mash it with a potato masher. Set aside.

In a 4-quart saucepan, heat 1-inch of vegetable oil to 360 degrees. Add about 6 sage leaves (don’t crowd the pan) and fry them for 10 to 15 seconds. Use a slotted spoon to transfer them to a paper towel, then immediately sprinkle them with salt. Repeat with remaining sage. Set aside.

Discard the oil from the saucepan, then return it to medium heat. Add the butter and onion, then cook, stirring occasionally, until the onion is softened, about 5 minutes.

Meanwhile, in a medium saucepan, bring the chicken broth to a bare simmer.

Add the rice to the softened onions and cook, stirring, until well coated. Add the wine, bring to a simmer and cook until most of the wine is absorbed.

Add half of the warm broth, return to a simmer and cook, stirring occasionally, until most of the broth has been absorbed, about 9 to 10 minutes.

Add the remaining broth and cook, stirring occasionally, until most of the broth has been absorbed, about another 9 to 10 minutes. Stir in the cheese and pumpkin puree.

Taste, then season with salt and pepper. Cook until just heated through. Divide between 6 serving plates, then top each with additional cheese and the fried sage leaves.