by Supper With Michelle

pumpkin sage risotto


There's something so rewarding in growing your own herbs.

aren't they beautiful?

they'll be perfect for this dish...

| ingredients |

1 small bunch of fresh sage 1 small pie pumpkin (peeled, gutted, and diced) 1 cup of risotto 32 oz. vegetable broth (reserve 1/4 cup of that for pumpkin later) 1 small yellow onion 2-3 cloves of garlic 2 tablespoons of olive oil (& a little more for drizzling on top of your pumpkin) salt to taste

Don't let the word "pumpkin" fool you. We aren't making pumpkin pie folks. Yes, a little on the sweeter side, but can be....oh soooo... savory.

| to begin |

Preheat oven at 350 degrees. Place your diced pumpkin on a lined baking sheet with parchment paper and drizzle a little olive oil on top of them. Place baking sheet into the oven and bake for 30-45 minutes or until tender and slightly golden. In a medium size pot, sauté (on a low to medium heat) garlic, onions, and a few leafs of sage(roughly chopped) until onions are translucent.

Then add your risotto and sauté for an additional 3-5 minutes. Start adding your veggie broth one cup at a time, stirring constantly and cooking for about 30 minutes. The rice will absorb the broth and start to thicken and get really creamy. When your pumpkin is done, put 1/4 of it to the side and take the rest and put it into your food processor along with 1/4 cup of veggie broth. Blend until you have a smooth consistency. Take that mixture and stir it into your risotto.

Plate up your pumpkin risotto and garnish with some of the pumpkin that you had put to the side. I also garnished mine with a few pieces of sage that I flash fried in a little oil for decoration.

serve & enjoy!

SUPPER WITH MICHELLE for this recipe & more go to: instagram | @supperwithmichelle fb | all photographs by: Michelle Braxton copyright 2014. supperwithmichelle