Pumpkin RisOATto with Brown Butter, Ricotta & Sage
Pumpkin RisOATto with Brown Butter, Ricotta & Sage
-
2
Servings
-
5 min
Preparation Time
-
10 min
Cook Time
-
This recipe features a creamy pumpkin risotto elevated with the nutty flavor of brown butter, the richness of ricotta, and the aromatic touch of sage for a comforting autumn dish.
Ingredients
- 2 cups low sodium chicken or vegetable stock
- 1 cup water
- 1 cup pumpkin puree
- 1 tbsp butter
- 1 shallot, thinly sliced
- 10 large sage leaves, roughly chopped (plus 2 leaves chopped for garnish)
- 1/4 tsp salt
- 1/4 tsp cracked Pepper
- 1/2 cup Quaker® Steel Cut Oats - Quick 3-Minute
- 2 tbsp ricotta cheese
- 2 tbsp hazelnuts, chopped
Cooking Instructions
- Combine vegetable stock, water, and pumpkin puree in a medium saucepan.
- Whisk to combine and heat over medium heat.
- In a large sauté pan heat butter over medium heat until melted.
- Add shallot and cook another 3-4 minutes until browned, stirring constantly.
- Add sage, salt, pepper, and oats and stir to thoroughly coat the oats.
- Toast oats 1-2 minutes.
- Add 1 cup of the liquid pumpkin stock and stir to combine.
- Cook until liquid is absorbed and then continue to add ladels of the stock mixture into the oats, 1 cup at a time, until all the liquid has been absorbed and the oats plump up.
- Divide oatmeal among 2 bowls and top with dollops of ricotta cheese, chopped hazelnuts, and additional diced fresh sage. Enjoy!
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
- Calories 330
- Total Fat 14g
- Saturated Fat 5g
- Cholesterol 20mg
- Sodium 500mg
- Total Carbohydrate 44g
- Dietary Fiber 9g
- Total Sugars 7g
- Added Sugars 20g
- Protein 10g
- Vitamin D 0%
- Calcium 9%
- Iron 23%
- Potassium 12%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
