• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Twitter
You are here: Home / Main Course Recipes / Pumpkin Burrata Risotto

Pumpkin Burrata Risotto

November 3, 2017 By Spices in My DNA Leave a Comment

  • Facebook
  • Twitter
  • Pinterest78
Jump to Recipe Print Recipe

Pumpkin Burrata Risotto
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.

Pumpkin Burrata Risotto

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.

Pumpkin Burrata Risotto

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.

Pumpkin Burrata Risotto

And when it melts into this risotto? Such perfection.

Pumpkin Burrata Risotto

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!

Pumpkin Burrata Risotto

I’m thinking I need to make this again tonight.

Print

Pumpkin Burrata Risotto with Thyme and Sage Brown Butter

This super simple fall risotto is so creamy from the pumpkin purée and burrata cheese! It's topped with a thyme and sage brown butter for extra flavor too!

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • salt and pepper
  • 1 1/2 cups arborio rice
  • 6 cups low sodium chicken broth, warmed (I keep it over low heat in a saucepan)
  • 3/4 cup pumpkin pureé
  • 5 tablespoons unsalted butter, divided
  • 2 teaspoons chopped fresh thyme, 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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!

Related Posts:

  • Overhead shot of pumpkin rigatoni with sage breadcrumbs
    Creamy Pumpkin Cottage Cheese Pasta
  • Overhead shot of burrata toasts on a plate
    Burrata Toast with Caramelized Peaches
  • Overhead shot of slices of cream cheese filled pumpkin bread
    Cream Cheese Filled Pumpkin Bread with Chai Sugar

Filed Under: Main Course Recipes Tagged With: brown butter, comfort food, fall recipe, main, pumpkin, risotto, sage, thyme

Previous Post: « Slow Cooker Coconut Red Curry Chicken and Vegetables
Next Post: Parmesan Bacon Brussels Sprouts with Roasted Pears and Butternut Squash »

Reader Interactions

Leave a ReplyCancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Chicken Caesar Wrap
  • Lemon Pistachio Cheesecake Bars
  • Salmon Sushi Bowls
  • Strawberries and Cream Blondies
  • Crunchy Quinoa Salad with Peanut Lime Dressing

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...