Cozy Pumpkin Sage Risotto: A Fall Comfort Food Recipe

Ingredients

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

Instructions

1. In a saucepan, heat the vegetable broth over medium heat until simmering; keep it warm.
2. In a large skillet, heat the olive oil over medium heat, then add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and dried sage, cooking for an additional minute until fragrant.
4. Add the Arborio rice to the skillet, stirring to coat the grains in the oil, and toast for about 2 minutes until slightly translucent.
5. Pour in the white wine and let it simmer, stirring constantly, until absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, which should take about 18-20 minutes.
7. Once the rice is creamy and al dente, stir in the pumpkin puree, butter, and grated Parmesan cheese, mixing until well combined.
8. Season with salt and pepper to taste, then serve warm, garnished with fresh sage leaves.