Pumpkin Oven Risotto with Sage
1/4 cup (60 mL) butter, divided
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp (30 mL) fresh sage, chopped
1 1/2 cups (375 mL) Arborio rice
1/2 cup (125 mL) dry white wine
1 1/4 cup (310 mL) pure pumpkin purée, divided
1 carton (900 mL) CAMPBELL'S® Ready to Use Chicken Broth
1/4 tsp (1 mL) salt and freshly ground pepper (each, approx.)
1/4 tsp (1 mL) nutmeg, ground
1/4 cup (60 mL) Parmesan cheese
1/4 cup (60 mL) fresh parsley, chopped
1. Preheat the oven to 425°F (220°C). Melt half the butter in an ovenproof Dutch oven or large saucepan (4.2 qt/ 4 L) set over medium heat. Add the onion and garlic, and cook for 3 to 4 minutes or until softened.
2. Add rice and sage; cook, stirring constantly, for 1 minute or until well coated. Pour in the wine; cook for 1 minute. Add 3 1/2 cups (875 mL) broth, 1 cup pumpkin purée, salt, pepper and nutmeg. Bring to a boil. Cover and transfer to the oven.
3. Bake for 15 minutes or until the rice is tender. Stir in the Parmesan cheese, the remaining pumpkin purée, the remaining broth and butter until creamy. Stir in parsley. Serve immediately. Makes 4 entrées or 8 side dishes.
For an even more decadent risotto, add cooked and crumbled bacon to the risotto.
When pumpkins are in season, roast fresh pumpkin in the oven to make homemade pumpkin puree.