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Next time you're looking for a comforting fall dish, try this delicious pumpkin and sage risotto.
2 tablespoons butter
1 onion, diced
1 garlic clove, diced
1 1/4 cups arborio rice
3/4 cups dry white wine
2 cups chicken broth
1 1/2 cups water
2 sage leaves
1/4 cup canned pumpkin purée
1/2 cup Parmesan cheese
1 1/2 cups radicchio, chopped
Parmesan cheese and fried sage leaves for garnish
Melt butter in a deep saucepan over medium heat. Add onion and garlic and cook for 2-3 minutes, or until onions are tender and slightly translucent.
Add rice and stir for one minute while it cooks.
Add wine to the saucepan and cook until all of the wine is absorbed.
Slowly add chicken broth, stirring and cooking until all of the broth is absorbed.
Then, gradually add water, stirring and cooking until it is totally absorbed.
When rice is tender, mix in pumpkin purée and cook for one minute.
Add 1/2 cup Parmesan cheese and stir. Then, stir in radicchio.
Serve right away and garnish with fresh Parmesan and fried sage leaves.
Love pumpkin? Try it in these breakfast recipes below!