Pumpkin Burrata Risotto
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 5 tablespoons butter divided
- 1 1/2 cups arborio rice
- 2 cloves garlic finely chopped
- 3/4 cup pumpkin purã©e
- 6 cups low sodium chicken broth warmed (i keep it over low heat in a saucepan)
- 2 teaspoons fresh thyme plus extra for serving
- 8-10 sage leaves
- 3/4 cup freshly grated parmesan cheese plus extra for serving
- 8 ounces burrata cheese torn into pieces
- Carbohydrate 74.0185406250046 g
- Cholesterol 57.0229062663512 mg
- Fat 24.4253965693923 g
- Fiber 3.12624997782707 g
- Protein 24.0445921875646 g
- Saturated Fat 13.4744752540066 g
- Serving Size 1 1 Serving (478g)
- Sodium 1908.51089327299 mg
- Sugar 70.8922906471775 g
- Trans Fat 1.56486781295142 g
- Calories 619 calories
Heat a large dutch oven or pot over medium heat. Add the olive oil, onion, garlic, salt, and pepper and sauté for 4 minutes or until softened.Add the rice and cook for 2-3 minutes, stirring frequently. Add about 2 cups of the chicken broth and the pumpkin purée, and stir. Reduce heat to medium. Stir risotto frequently, continuing to add the remaining broth in increments. Repeat until all liquid is absorbed and rice is al dente.While the risotto is cooking, make the herb brown butter. In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat. Once melted and beginning to bubble, add the thyme and sage leaves and fry for 30 seconds to 1 minute, lowering the heat if the butter starts to get too brown. Remove from heat.Once risotto is finished cooking, stir in half of the torn burrata and the parmesan cheese until combined. Season to taste with salt and pepper. Drizzle the herb brown butter over the risotto. Portion into bowls and top with the remaining torn burrata. Top with extra chopped fresh thyme and parmesan if desired. Serve!
