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Savory Pumpkin and Kale Risotto
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large saucepan
  • Ladle
  • Wooden spoon

Ingredients
  

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 cup canned pumpkin puree
  • 3 cups chopped kale
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 1 teaspoon fresh sage, chopped
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the Arborio rice and stir to coat it with the oil. Pour in the white wine and cook until it mostly evaporates.
  • Begin adding the vegetable broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding the next. Continue until the rice is creamy and tender, about 18 to 20 minutes.
  • Stir in the pumpkin puree, chopped kale, and sage. Cook for another 3 to 4 minutes until the kale wilts. Remove from heat and mix in the Parmesan cheese. Season with salt and pepper.

Notes

Stir the kale in toward the end so it keeps some texture and color. If the risotto thickens too much while sitting, add a splash of warm broth to loosen it before serving. Leftovers reheat well with a little extra broth stirred in.
Course: Main Course
Cuisine: Italian
Equipment: Large saucepan, Ladle, Wooden spoon