This might be the only risotto I ever want to eat ever again! It’s the most insanely creamy and cheesy fall risotto, thanks to burrata (the best cheese EVER), parm of course, and pumpkin purée! It’s all I want during these chilly fall nights.
I can’t forget to mention the brown butter with thyme and sage. You probably know I’m slightly (actually VERY) obsessed with crispy fried sage leaves and brown butter during the fall season. I’ve put it on too many things to count. This being one of my favorites! And this too. And this guac. Omg.
If you haven’t tried the wonderful flavor that is brown butter and herbs, you must.
I mean, can you even handle the creaminess?! I have no idea why I didn’t think to add burrata to risotto earlier, but now I am 100% converted to the idea. If you’ve never had it, its a super creamy mozzarella, where the inside is almost a ricotta/cottage cheese consistency, and it’s insanely wonderful.
And when it melts into this risotto? Such perfection.
I also saved some of the torn burrata pieces to top it with so that it kind of melts into the dish as you eat it. Ahhhh I love it so much!
The pumpkin flavor in this is super subtle, but it adds a nice sweetness and cuts the richness of the cheese. I really love savory pumpkin recipe more than sweet. I’ve never been into pumpkin spice things very much. Pretty much the only part of me that isn’t basic! I love pumpkin bread, but lattes, no thank you. Black coffee with a splash of almond milk or dirty chai’s all the way!
I’m thinking I need to make this again tonight.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- salt and pepper
- 1½ cups arborio rice
- 6 cups low sodium chicken broth, warmed (I keep it over low heat in a saucepan)
- ¾ cup pumpkin purée
- 5 tablespoons butter, divided
- 2 teaspoons fresh thyme, plus extra for serving
- 8-10 sage leaves
- ¾ cup freshly grated parmesan cheese, plus extra for serving
- 8 ounces burrata cheese, torn into pieces
- 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!