Pumpkin Risotto

Step 1

Pour the vegetable broth into a medium pot and set it over medium heat until small bubbles steadily break the surface, about 5 minutes. This keeps the broth warm so the risotto cooks evenly.

Step 2

Heat 3 tablespoons of butter in a large 12-inch skillet over medium heat until it foams and stops crackling, about 1 minute.

Step 3

Add the diced onion to the foaming butter and stir once every 15 seconds until the pieces turn translucent and smell sweet, about 3 minutes.

Step 4

Pour the arborio rice into the skillet and stir constantly for 2 minutes until the grains are coated with butter and smell slightly toasted.

Step 5

Add 1 cup of the warm broth to the rice and stir frequently, scraping the bottom and sides, until the liquid is almost completely absorbed and the rice looks creamy, about 3 minutes.

Step 6

Add another 1 cup of broth and repeat the frequent stirring until the liquid is nearly gone, about 3 minutes. Continue adding broth 1 cup at a time, stirring frequently between each addition, for 15 minutes total.

Step 7

Stir the pumpkin purée into the risotto, then add the remaining broth in two 1-cup additions, stirring frequently between each pour, for 4 more minutes until the rice is tender and creamy.

Step 8

Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and the grated parmesan until the cheese melts and the risotto looks glossy, about 1 minute.

Step 9

Taste the risotto and add salt and pepper in small pinches until it tastes balanced and savory.

Step 10

Place a small skillet over medium-high heat and add the 8 sage leaves directly to the dry pan, pressing them flat with the back of a spoon, cooking for 30 seconds until they darken and smell strongly fragrant.

Step 11

Divide the risotto evenly among four bowls and garnish each with 2 crispy sage leaves, placing them in the center of each serving.