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!
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
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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.
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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.
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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.
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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!