This risotto recipe is a decadent fall staple full of complementary flavors. It’s great as a meal on it’s own or served alongside fish or chicken. You will want to make this one year-round!
5 cups chicken broth
3 tablespoons olive oil
8 sage leaves and 2 tsp minced
1 chopped shallot
1 cup Arborio rice
1 cup sliced shiitake mushroom caps
½ cup dry white wine
¾ cup packed Farmer’s Market Pumpkin
¾ cup shredded Parmesan cheese
salt and pepper
Heat broth in a saucepan until boiling, then reduce heat and let it simmer on the stovetop. Heat olive oil in small sauté pan. Add sage leaves and fry until crispy, happens fast 10 to 15 seconds. Remove sage from the pan and set aside. Transfer the heated olive oil to a large saucepan. Heat oil on medium high heat and add the shallots. Cook until translucent. Add the rice and cook, stirring until rice is opaque, 2 minutes. Add mushrooms and wine; cook stirring until most of the liquid has evaporated. Add 1 cup of broth, stirring until most of the liquid is gone. Continue to add broth ½ cup at a time until most of the liquid has evaporated. Stir continuously. Once all the broth is gone, add pumpkin, cheese, salt, and pepper. Stir until incorporated, 2 minutes. Divide risotto into 4 bowls and top with fried sage leaves and cheese.