Pumpkin Risotto
DOWNLOADWe Have What You'll Need:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup Arborio rice
1 cup 100% pure pumpkin, finely chopped
1 teaspoon fresh sage leaves, chopped
4 cups chicken or vegetable broth
1/2 cup white wine
1/2 cup Parmesan cheese
1 tablespoon butter
salt and pepper, to taste
VARIATION: For Pumpkin Mushroom Risotto, add 4 cups (about 12 ounces) mushrooms (mixture of shitake and crimini) with the onion and garlic and proceed with recipe.
Directions
On medium high, saute olive oil, onion and garlic until onion is tender
Stir in Aborio rice and cook 2 minutes, stirring frequently.
Stir in pumpkin and fresh chopped sage leaves.
In microwave, heat chicken or vegetable broth and white wine.
Stir in 1 cup broth mixture into rice. reduce heat to medium.
Add 1 cup broth at a time, allowing each addition to be absorbed before adding more broth. This should take 20-25 minutes.
Stir in Parmesan cheese, butter and salt and pepper.
