Pumpkin RisOATto with Brown Butter, Ricotta & Sage

2
Servings
5 min
Preparation Time
10 min
Cook Time
Ingredients
Rating

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 & Instructions

Nutrition Info

Ratings & Reviews

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

Quaker® Steel Cut Oats - Quick 3-MINUTE

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

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!