A Pumpkin Sage Risotto That Only Takes 7 Minutes

Looking for the perfect easy-to-make dish to keep you warm this fall?

Chef Art Smith says there are two ways to make risotto: the time-honored, hand-stirred way or with a pressure cooker. His close friend Ann Bloomstrand introduced him to the pressure-cooker method, using it to make pumpkin-sage risotto, a perfect autumn meal. It's more than quick—it's utterly delicious.

You can watch Art make the recipe, then follow the instructions below to have dinner on the table in no time.

How to Make Pumpkin Sage Risotto

Servings: Serves 6

Ingredients
1 small (1 3/4 pounds) pumpkin, peeled, seeded and cut into 1-inch cubes
2 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
6 cups chicken broth, or canned low-sodium broth, as needed
2 Tbsp. unsalted butter
1/3 cup chopped shallots
1 clove garlic, finely chopped
2 cups rice for risotto, such as Arborio
1 cup dry white wine, such as Pinot Grigio
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 Tbsp. chopped, fresh sage

Directions
Position a rack in the top third of the oven and preheat to 400℉.

Spread the pumpkin on a baking sheet and toss with 1 tablespoon of the oil. Season lightly with salt and pepper. Bake until tender, about 35 minutes. Remove from the oven and cover with aluminum foil to keep warm.

Bring the broth to a boil in a medium saucepan over high heat. Turn off the heat but leave the saucepan on the stove.

Melt the butter and the remaining tablespoon of oil in a heavy-bottomed Dutch oven, or a flameproof casserole. Add the shallots and garlic and cook until softened, about 2 minutes. Add the rice and cook, stirring often, until it turns from translucent to opaque (do not brown), about 2 minutes. Add the wine and cook until almost evaporated, about 2 minutes.

Stir the hot broth into the rice, 1 cup at a time. Cook, stirring almost constantly, until the rice absorbs almost all of the broth, about 3 minutes. Stir in another cup of broth, and stir until it is almost absorbed. Repeat, keeping the risotto at a steady simmer and adding more broth as it is absorbed, until you use all the broth and the rice is barely tender, about 20 minutes total. If you run out of broth and the rice isn't tender, use hot water. Add the pumpkin and cook until heated through, about 1 minute. Remove from the heat and stir in the cheese. Season to taste with the salt and pepper.

Serve immediately, spooned into bowls and sprinkled with the sage. Pass a bowl of Parmesan cheese for sprinkling on top.