Pumpkin Risotto

Prep Time:10 minutes Cook Time:50 minutes Total Time:1 hour Servings: 8

A warming bowl of creamy pumpkin risotto! The perfect comfort food for fall!

ingredients

4 tablespoons butter
1 onion, diced
2 cups arborio rice
1 cup white wine (or broth)
5 cups chicken stock (or vegetable broth, warm)
1 cup pumpkin puree
1 pinch nutmeg (optional)
1/2 teaspoon sage, chopped
2 tablespoons butter
1/2 cup parmigiano reggiano (parmesan cheese), grated
salt & pepper to taste

directions

Melt the butter in a sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the rice and cook until it starts to turn translucent, about 1-3 minutes.
Add the wine, deglaze the bottom of the pan by scraping up any brown bits off the bottom of the pan with a wooden spoon while the wine sizzles.
Add 1/2 cup of broth and cook, stirring constantly until it has been absorbed into the rice before repeating, 1/2 cup at a time, until all of the broth has been added and absorbed.
Add the pumpkin puree and mix well.
Add the nutmeg, sage, butter and parmesan, mix it in and cook until the butter and cheese has melted.
Season with salt and pepper to taste and enjoy!

Option: Substitute another short grained rice for the arborio rice.
Option: Replace the sage with thyme.
Option: Serve garnished with one or more of: parmesan, pepitas, toasted pumpkin seeds, crispy butter fried sage, toasted walnuts, blue cheese, crispy bacon, sauteed mushrooms, browned butter, etc.