Savory Pumpkin and Sage Risotto with Crispy Kale
This comforting pumpkin and sage risotto is a soul-warming dish that combines creamy Arborio rice with the earthy flavors of pumpkin and fresh sage, topped with crispy kale for a delightful crunch. It's a unique twist on traditional risotto that brings warmth and satisfaction to your table without breaking the bank.
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Begin by heating 4 cups of vegetable broth in a saucepan over low heat. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.
Add 1 small diced onion and sauté until translucent, about 5 minutes. Stir in 1 cup of Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
Pour in 1/2 cup of dry white wine and stir until absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
After about 15 minutes, add 1 cup of pureed pumpkin and 1 tablespoon of fresh chopped sage. Continue to cook, stirring, until the rice is creamy and al dente, about 5 more minutes.
Season with salt and pepper to taste. Meanwhile, preheat your oven to 350°F. On a baking sheet, toss 2 cups of kale leaves with 1 tablespoon of olive oil and a pinch of salt.
Bake for 10-15 minutes until crispy. Serve the risotto in bowls, topped with crispy kale and a sprinkle of grated Parmesan cheese if desired.
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