• 3 cups Pumpkin Purée, (see recipe)
  • 4 shallots, chopped
  • 5 cups chicken or vegetable stock
  • 2 cups arborio rice
  • ½ tsp saffron, powdered
  • 1 cup dry white wine
  • 1 tbsp fresh sage
  • salt and freshly ground pepper to taste


Bring the stock to a boil, then reduce to a simmer. In a separate pan, sauté shallots in a little olive oil. Add the rice to the shallots and cook 2-3 minutes over moderate heat, stirring frequently. Add the wine and saffron and cook, stirring constantly until the liquid has been absorbed.

Add the pumpkin and 1 cup of stock, stirring constantly. After that has been absorbed, add the remaining stock, 1/2 cup at a time and continuing to stir until it's all absorbed and the rice is cooked, about 15 minutes. If you run out of stock, add hot water to keep the rice moist.

The risotto should be thick and creamy, just slightly runny. When done, remove from the heat, add the sage, salt and pepper to taste. If you wish, you can add 1/4 cup grated parmesan cheese to finish.

Rices, Side Dishes, Vegetable, Vegetarian
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