Pumpkin Risotto With Fried Sage | Oregonian Recipes
Instead of the labor-intensive approach traditional method of making risotto, this version requires adding broth just twice, which cuts way down on the stirr...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- Vegetable oil
- 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
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