Pumpkin Risotto with Cider Caramelized Onions

Name: Pumpkin Risotto with Cider Caramelized Onions
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 sweet onions, (thinly sliced); kosher salt; 1/4 cup apple cider; 4 cups vegetable or chicken stock; 1 tablespoons olive oil; 2 tablespoons unsalted butter; 2 garlic cloves, (minced); 1 ½ cups arborio rice; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon smoked paprika; kosher salt and pepper; 1 pinch red pepper flakes; 1 ⅓ cups dry white wine; ½ cup freshly grated parmesan cheese; ⅔ cup pumpkin puree; 2 tablespoons brown butter; 3 tablespoons chopped fresh sage

4 servings

This pumpkin risotto is the perfect comforting fall dish. Creamy and rich, it's topped with apple cider caramelized onions and crispy sage. Sprinkle on some parmesan cheese and you'll be in heaven!

Ingredients

4 tablespoons unsalted butter
2 sweet onions
thinly sliced
kosher salt
1/4 cup apple cider
4 cups vegetable or chicken stock
1 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves
minced
1 ½ cups arborio rice
¼ teaspoon freshly grated nutmeg
¼ teaspoon smoked paprika
kosher salt and pepper
1 pinch red pepper flakes
1 ⅓ cups dry white wine
½ cup freshly grated parmesan cheese
⅔ cup pumpkin puree
2 tablespoons brown butter
3 tablespoons chopped fresh sage

Directions

1
Heat a skillet or saucepan over medium-low heat and add the butter. Once melted, stir in the sliced onions and the salt. Stir and cook for 10 minutes, until the onions begin to soften.
2
Heat the stock in a saucepan over low heat and cover it. Heat until hot. If it begins to boil, turn down so it is no longer boiling.

Pumpkin Risotto with Cider Caramelized Onions

75 min4 servings

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