How to Cook with Pie Pumpkin: Creamy Savory Risotto Recipe
Discover how to cook with pie pumpkin in this creamy risotto dish! Perfect for warm autumn evenings and delightful for Thanksgiving desserts.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Oven
- Stove
- Saucepan
- Pot
- Wooden spoon
- Ladle
- Grater
- Measuring cup
- Spoon
Ingredients
- 1 cup (200g) Arborio rice
- 1 medium pie pumpkin (about 2-3 lbs / 900-1400g), peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (950ml) vegetable broth
- ½ cup (120ml) dry white wine (optional)
- ¼ cup (60ml) heavy cream
- ½ cup (50g) grated parmesan cheese
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) fresh sage, chopped
- Salt
- pepper
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