Ingredients
3 tbsp Unsalted Butter divided: 1 tablespoon to start, 2 tablespoons to finish
1 ½ Cup Arborio Rice
1 Large Yellow Onion Diced- 20 Oz Pumpkin peeled and seeded weight; pie pumpkin or butternut squash, cut into 1/2-inch cubes
3 Cloves Garlic Minced
¼ Cup White Wine- 3 ½ Cup Chicken Stock Optional is vegetable stock
- 2 tbsp Sage Leaves fresh, roughly chopped
½ Cup Parmesan Cheese finely grated
1 Pinch Salt For Taste
1 Pinch Black Pepper For Taste
Optional crispy sage and brown butter
3 tbsp Butter for optional garnish- 12-20 Leaves Sage leaves
Garnish
- ¼ Cup Parmesan Cheese
Equipment
Instructions
- Heat the oven to 350°F. Melt 1 tablespoon of the main butter quantity in a heavy oven-safe pot with a snug lid over medium heat. Cook the onion for 3 to 4 minutes, until softened. Add the garlic and chopped sage and stir for 1 minute.
- Stir in the Arborio rice to coat it with butter. Add the wine and cook until mostly evaporated, about 1 minute. Stir in the pumpkin and stock. Heat until the liquid is hot, then cover tightly and transfer to the oven.
- Bake for 25 minutes, then check the rice and pumpkin. The rice should be tender with a little bite and the pumpkin soft enough to mash. If still firm, cover and bake in 5-minute intervals. Some liquid may remain. Lighter cookware may take 35 to 40 minutes.
- While the rice bakes, melt the separate 3 tablespoons garnish butter in a small pan over medium heat. Once foaming, add the whole sage leaves and cook for about 1 1/2 minutes, until crisp. Lift the leaves onto paper towels. Remove the butter from the heat as soon as the milk solids are golden brown and smell nutty, and pour into a heatproof container to stop cooking.
- Remove the pot carefully with oven mitts. Stir in the remaining 2 tablespoons main butter and 1/2 cup Parmesan. Stir firmly so the soft pumpkin blends into the rice. Add a little hot water if needed for a loose, creamy consistency. Taste and season with salt and pepper. Serve immediately with the garnish Parmesan and, if using, crispy sage and a small drizzle of brown butter.
Notes
Use Arborio rice and a tightly covered oven-safe pot. The pumpkin weight is after peeling and seeding. Baking time varies with the pot; check the rice for tenderness rather than relying only on the timer. The optional sage garnish uses a separate butter quantity; you may not need all the brown butter for serving.
Use vegetable stock and a vegetarian hard cheese if making a vegetarian version. This recipe contains butter and cheese. Refrigerate leftovers promptly in shallow containers.
Adapted from Nagi Maehashi at RecipeTin Eats, with rewritten instructions and clarified butter quantities.
