Pumpkin and Shiitake Risotto with Crispy Sage
Recipe adapted from the October 2011 issue of Women's Health Magazine
4 cups vegetable broth
1/4 cup olive oil
10 sage leaves, plus 2 tsp minced fresh sage
1/2 cup finely chopped shallots
1 cup arborio rice
1 cup sliced shiitake mushroom cups (I rehydrated dried ones)
1/2 cup dry white wine
3/4 cup canned pure pumpkin puree
2 tbsp nutritional yeast (optional)
1/2 tsp salt
1/4 tsp freshly ground pepper
- Heat broth in a saucepan until boiling then keep at a simmer on the stove top.
- Heat olive oil in a saute pan until hot but not smoking. Add sage leaves and fry until crispy, about 10 to 15 seconds. Transfer to a paper towel-lined plate
- Transfer 1 tablespoon of the sage oil to a 4-quart saucepan and save the remaining oil for another use. Heat oil over medium-high heat. Add shallots and cook, stirring, until translucent but not browned, 5 to 6 minutes. Add the minced sage and cook for 30 seconds. Add rice and cook, stirring, until rice is glistening and coated with oil, about 1 minute. Add mushrooms and wine; cook, stirring, until most of the liquid is evaporated, 2 to 3 minutes. Add 1 cup broth and cook, stirring, until most of the liquid is evaporated. Continue to add broth 1/2 cup at a time, stirring, until liquid is evaporated after each addition and rice swells but is still ad dente, 17 to 20 minutes.
- Add pumpkin puree, nutritional yeast, salt, and pepper. Cook, stirring, until incorporated, 1 to 2 minutes. Serve with fried sage leaves.