Pumpkin Sage Risotto with Brown Butter
Creamy arborio rice simmered with pumpkin puree and finished with nutty brown butter and crisp sage.
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Ingredients
- 6 cups vegetable stock
- 6 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese, plus more for serving
- 16 fresh sage leaves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground
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