Skip to content

Pumpkin & Cinnamon Risotto

2 Cloves of Garlic
Salt(Himalayan for sweetness)
4 Tbsp of Chopped Sage
1 1/2 Cup Arborio Rice
1/3 Cup of White Wine(Pinot Grigio is best)
4 Cups of Chicken stock
1/2 Cup Parmesan Cheese
1/2 cup Pumpkin Puree
1 Tbsp Ground Cinnamon
Olive oil
  1. In a Large hot Pan/Skillet, add olive oil and a pinch of salt. Wait about 30 seconds and add garlic and sage.
  2. Add rice and cook until translucent, stirring often about 1 minute. Deglaze the pan with wine and stir.
  3. Add 1/2 cup chicken stock and stir to incorporate. Repeat until there‚Äôs no stock left and rice is fully cooked (taste the rice to know when it’s cooked).
  4. Stir in pumpkin puree and Parmesan, and cook just enough to heat the pumpkin.
  5. Add pinch of salt, and 1/2 Tbsp of cinnamon powder.
  6. Remove from heat. Top with remaining cinnamon and sage.
    Serve and enjoy.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: