Brown Butter Pumpkin Risotto

Name: Brown Butter Pumpkin Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: .25 cup olive oil; .25 cup fresh sage leaves; 1.5 cups canned pure pumpkin purée; 2 Tbsp Better Than Bouillon Roasted Garlic Base; 2 bay leaves; .33 cup butter; 1 large onion, diced; .25 cup chopped fresh sage; 1.66 cups Arborio rice; 1 pinch each salt and pepper; .5 cup dry white wine; 2 Tbsp grated Parmesan cheese; 1 pinch ground nutmeg; .33 cup shaved Parmesan cheese

frombetterthanbouillon.com www.betterthanbouillon.com/recipes/brown-butter-pumpkin-risotto

Cooking the risotto with a brown butter base adds a depth of flavor that complements the pumpkin, sage and garlic beautifully.

60 min

cook 40 min

6 servings

Ingredients

Instructions

Heat oil in small skillet set over medium heat. Add half of the sage leaves; cook for 3 to 5 minutes or until crisp. Transfer to paper towel–lined plate to drain; set aside. (Reserve sage oil for another use).
Combine 5 cups water, pumpkin, garlic base and bay leaves in saucepan set over medium-high heat; bring to boil. Reduce heat to low and keep hot.
Heat butter in high-sided skillet set over medium-high heat, swirling pan for 1 to 2 minutes or until butter stops foaming and turns light brown color.
Reduce heat to medium-low; cook onion and chopped sage, stirring, for 3 to 5 minutes or until softened. Stir in rice, salt and pepper until well coated. Add wine; cook, stirring, for 2 to 3 minutes or until absorbed.
Ladle in 1 1/2 cups pumpkin broth; cook, stirring constantly, until absorbed. Continue to add broth, stirring in 1 cup at a time, until all of the broth is absorbed and rice is creamy and tender, about 25 minutes.
Stir in grated Parmesan and nutmeg. Garnish with shaved Parmesan and sage leaves.