Pumpkin Risotto
Servings 4
Ingredients
- 2 T. butter
- 1 cup onion diced
- 2 cloves garlic minced or pressed
- 1 cup Arborio rice Italian short grain rice
- 4 cups of chicken broth or vegetable broth ½ of this liquid amount, white wine is desired but not necessary if you don't have it
- 1 cup pumpkin puree from fresh pumpkin see notes above
- ½ cup Parmesan cheese shredded
- salt pepper to taste
- fresh sage chopped (optional)
Instructions
- Melt butter in a skillet over medium heat.
- Add onion and garlic and cook until softened.
- Add broth ½ cup at a time. Stir each half cup until absorbed into the rice and add another ½ cup.
- Repeat this process, continually stirring for about 20 minutes.
- When rice is tender, stir in pumpkin, parmesan, salt and pepper and sage.
- Make sure you add enough salt so the flavors pop and it isn't bland.
- Serve immediately.