Hearty Fall Comfort Food: Pumpkin and Sage Risotto

Ingredients

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

Instructions

1. In a medium saucepan, heat the vegetable broth over low heat to keep it warm as you prepare the risotto.
2. In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes, then pour in the white wine and stir until it has mostly evaporated.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle, which should take about 20 minutes.
5. When the rice is almost al dente, stir in the pumpkin puree, chopped sage, nutmeg, salt, and pepper. Continue to cook for another 5 minutes, stirring frequently.
6. Once the risotto reaches a creamy consistency and the rice is cooked, remove it from heat and stir in the butter and grated Parmesan cheese until well combined.
7. Serve the risotto hot, garnished with fresh parsley for a touch of color and added flavor.