Pumpkin Risotto with Sage, Prosciutto & Pine Nuts

Today I had such an easy, relaxing day (for the first time in a REALLY long time) that I felt in the mood to make a risotto! If i’m stressed out, or in a time crunch, I can almost guarantee my risotto won’t turn out–but when I can stand and stir in peace and quiet, it’s kind of therapeutic and I always seem to rock perfect results… so I thought I would take advantage of my stress-free day while I had one! Tomorrow is officially the first day of fall, and since i’m ready for a shift in seasonal ingredients, and feeling really festive, I thought I would try a pumpkin risotto! This was really brave even for me, because I had NO idea what it would taste like, or how it would even turn out, but the list of ingredients gave me confidence that it would be down right delicious. Canned pumpkin, cream, mascarpone, brown sugar, cloves, cinnamon: not only are these ingredients I usually have on hand, but they’re some of my favorite things all wrapped up in ONE recipe.

This risotto was so sweet, creamy, and delicious it tasted like dessert, so I decided to make it a little more salty and savory by adding prosciutto, pine nuts and sage. I don’t usually make exotic combinations like that on a whim, but i’m SO glad I did, because this combination really couldn’t have been more perfect! So when you’re feeling chill (and brave) this fall, you should really try this seasonal recipe, because it’s surprisingly divine!! Just one rule, you actually have to like pumpkin. My husband wasn’t too impressed! :-/

pumpkin risotto: (adapted from Spoonforkbacon

1¼ cups pumpkin puree (1 regular size can)
2 tablespoons heavy cream
2 tablespoons brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch ground clove
¼ cup hot vegetable broth/stock
6 tablespoons (3/4 stick) unsalted butter, divided
4 to 5 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
2 cups Arborio rice
2 tablespoons mascarpone cheese, softened
¼ cup parmesan cheese, grated

To top:
1 tablespoon fresh sage, minced
1/2 cup pine nuts
4-6 slices of prosciutto (1 per serving)
salt and pepper to taste

Stir together the first six ingredients for the risotto in a small pan, and bring to simmer over medium high heat. Simmer for about 5 minutes. Remove the mixture from the heat and pour into a blender with the broth/stock, season with salt and pepper and blend.
With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
Pour the mixture into a bowl and set aside until ready to use.
Pour the chicken broth into a medium pot and warm over low heat. Place a large pan over medium heat and melt the remaining butter and olive oil. Add the onion and garlic and sauté for about 3 minutes. Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.
Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.
Each time the liquid evaporates, add another ladle of broth and continue to stir.
Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
Stir in the pumpkin puree until completely combined.
Stir in the mascarpone and parmesan until smooth, season generously with salt and pepper. In a saucepan over medium heat, add the pine nuts and fry for 1-2 minutes on each side until slightly browned and crispy. To serve, top the risotto with thin slices of prosciutto, minced sage and the pine nuts 
I ate TWO servings of this! TWO! If you have had risotto, you know it’s the most filling thing on earth, so i’m not sure exactly how I managed it, but it was just that delicious! My husband HATES pumpkin though, so he wasn’t very impressed. After making mushrooms AND spaghetti (two of his very least favorite things to eat) the night before on top of the pumpkin today… I think I will have some “Dean” dishes coming up shortly to redeem myself!

Until enjoy this recipe more than he did!
<3 Sarah