Hearty Fall Comfort Food: Pumpkin Sage Risotto

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. In a saucepan, heat the vegetable broth over low heat and keep it warm as you prepare the risotto.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted, stirring constantly.
4. Pour in the dry white wine and cook until it is mostly absorbed by the rice, stirring frequently.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. This process should take about 20 minutes.
6. Once the rice is creamy and al dente, stir in the pumpkin puree, dried sage, remaining butter, and grated Parmesan cheese. Season with salt and pepper to taste.
7. Remove the skillet from heat and let it rest for a couple of minutes to thicken slightly.
8. Serve the risotto warm, garnished with fresh sage leaves for an extra touch of flavor.