Pumpkin Risotto

By ldelmas

Ingredients

• 2 Tbsp olive oil1 medium onion, diced2 cups Arborio rice5 cups chicken stock1 cup canned pumpkin puree (not pie filling)3/4 cup Parmesan cheese, grated1 tsp salt1/2 tsp black pepper2 Tbsp butter6 fresh sage leaves, chopped

Preparation

Step 1

Bring the chicken broth to a slight simmer in a saucepan over medium-low heat. Reduce the heat to low to keep the broth hot. Add the olive oil to a deep-sided skillet or sauté pan and set the heat to medium. Sauté the onion for 3–5 minutes, or until soft. Add the rice and cook, stirring, for 1–2 minutes. Add 1 cup of chicken broth to the rice and stir. When the liquid has completely absorbed, add another cup of liquid. Do not stop stirring. Repeat this process until you've used all (or most of) the broth and the rice is tender and creamy-looking, but still al dente, about 15–20 minutes total. During cooking, check and adjust the heat, as needed, to maintain a steady simmer. Stir in the pumpkin, Parmesan, black pepper, salt, butter, and sage. Continue to cook until the butter has melted and the ingredients are well-combined.