We both enjoy creamy risotto and I do cook it quite often but rarely does it show up in the blog. Firstly, after doing all the stirring and standing by the stove. After that long cooking of 30 to 40 minutes, I don’t have the enthusiasm to stand any longer for photography. Secondly, I hate to let the risotto rest. It turns lumpy and soggy. Most often, I make it over the weekend for dinner and we eat immediately after it’s prepared. Preferably paired with a glass of wine! I had initially prepared this dish as collaboration with Foodhall India. Loved the color so much that I couldn’t stop myself from taking a few extra pictures so I could share it out here too. The bitter-sweet fresh sage with roasted pumpkin is a classic combination that blends effortlessly. I absolutely love how crispy sage not only adds that robust aroma but also a mild texture to the creamy risotto. It’s a simple meal with not so complex flavor and that makes it very hearty and comforting.
