Healthy Recipes: Pumpkin, Sage & Apple Risotto

Happy October everyone! It's hard to believe that it is already the first of the month! My hubby says he mentally can't process eating or even seeing a pumpkin at our house until October (he has a hard time letting go of summer). However, I snuck in some pumpkin a day early, and created a seasonal risotto that has a sweet and savory flavor combination. It's 100% dairy-free and delicious! Perfect as a dish all on it's own or as a side too.

Now that October is here, I will be featuring the seasonal beauties all month long! Keep reading for the recipe...

Pumpkin, Sage & Apple Risotto 

  • 5-6 cups chicken broth, as needed (you can substitute with vegetable broth)
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup shallots, minced 
  • 3 cloves garlic , minced
  • 1 cup Arborio rice  
  • 1 cup dry white wine 
  • 3/4 cup pureed organic pumpkin 
  • 4 tablespoons local honey 
  • Dash of cayenne pepper 
  • 3 tablespoons fresh sage, chopped 
  • 1/4 cup toasted pine nuts 
  • 1 apple, cored and diced  
  • Sea salt and freshly ground black pepper
  • 2 tablespoons garlic chives 
  1. Bring the broth to a boil in a medium saucepan over high heat. Turn off the heat and set aside.
  2. Heat olive oil  in medium size Dutch oven or skillet, then add shallots and garlic and cook until translucent, about 2 minutes. 
  3. Add the rice, stirring often and saute until rice is toasted and fragrant, 2 minutes. Add the wine and cook until almost evaporated, about 2 minutes.
  4. Stir the hot broth into the rice, one cup at a time. Cook, stirring almost constantly, until the rice absorbs almost all of the broth, about 3 minutes. 
  5. Stir in another cup of broth, and stir until it is almost absorbed. 
  6. Repeat, keeping the risotto at a steady simmer and adding more broth as it is absorbed. 
  7. After about three cups of broth, add in pumpkin and honey until it is absorbed, then red pepper.
  8. Add more broth until you use all the broth and the rice is tender, about 20-30 minutes. 
  9. Remove from the heat and stir in toasted pine nuts and sage.  
  10. Season to taste with the salt and pepper. 
  11. Spoon into bowls, sprinkle with chives and add apple on top. 

Makes: 4 servings

Images: Intrinsic Beauty