This cheesy pumpkin or squash risotto is a creamy and flavorful fall side dish. It's made with pumpkin or squash puree, Parmesan, and fresh sage for a delicious, comforting meal.
2 tbsp olive oil
1 large onion, minced
4 garlic cloves, minced
3 tbspTillamook Extra Creamy Salted Butter, divided plus more for serving
1.5 cups arborio rice
7 cups chicken or vegetable stock, warmed
1 tbsp fresh sage, chopped
2 pinches nutmeg
1 cup canned pumpkin puree
2 tbsp honey
White balsamic reduction
8 oz (1 bag) of Tillamook Sharp Cheddar Shredded Cheese
Begin by adding olive oil to a heavy bottomed pan over medium heat. Add onion and cook for 3 minutes. Then add garlic and cook for another 2.
Add arborio rice and toast until the edges are translucent.
After 5 minutes, add 1/2 cup of warmed stock to the pot. Stir continuously and add more stock, repeating this step, each time the risotto dries out.
Meanwhile, in a separate pan, add 2 tbsp of butter, sage leaves, cinnamon and nutmeg and cook for 2 minutes. Add pumpkin puree and honey and stir. Season with salt and pepper then set aside.
Once the risotto is cooked, stir in the pumpkin mixture then stir in the cheese.
Plate the risotto then top with a little bit of butter and a drizzle of white balsamic reduction.
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Tillamook Extra Creamy Salted Butter
Tillamook Sharp Cheddar Thick Cut