Pumpkin and Sage Risotto

Jump to recipe

Pumpkin and Sage Risotto | Reclaiming Yesterday

[I created this cozy Pumpkin and Sage Risotto for Earth Fare!]

It took me way too long to try making risotto. For some reason, I thought it would be really difficult. 

Or I thought it was really easy to mess up. 

But this Pumpkin and Sage Risotto taught me a lesson. When you don’t try something because you’re afraid it will be too hard, or you’re afraid you’ll mess up, you might end up missing out on something really delicious. 

Just another addition of Life Lessons from the Kitchen.  

Pumpkin and Sage Risotto | Reclaiming Yesterday

My cousin recently made People Magazine’s list of 25 Women Changing the World. This adds to her long list of public praise and recognition (including being named as one of Time’s People of the Year in 2014) for the work she’s done with her charity

In a recent interview she did with Forbes, Katie named one of her favorite sayings: 

Courage isn’t the absence of fear; it’s the ability to act in spite of it.

I really love that saying, and even though making risotto for the first time isn’t exactly courageous, I do think remembering those words can help us step outside of our comfort zones in everyday life. 

Because when you just suck it up and go for it…whatever it is…you might just stumble across something amazing.

Pumpkin and Sage Risotto | Reclaiming Yesterday

Or delicious, in the case of Pumpkin and Sage Risotto. 

P.S. Now that I’ve conquered risotto, I’ll share a few tips that I found helpful along the way: 

  • Have all of your ingredients measured and ready before you start.
  • Use a low-sodium broth so that you can adjust seasoning to your taste.
  • Don’t wander too far away while you’re cooking—a great risotto should be stirred frequently.

 



2 responses to “Pumpkin and Sage Risotto”

  1. I’m so glad you finally made risotto! I have actually taught kids how to make it, it’s that easy, as you now know. I’ve thrown pumpkin and just about everything I could think of in risotto and it’s always wonderful. Recently I added beets and beet juice. It came out so good. Keep cooking!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.