Pumpkin Risotto

• Vegetarian
• Gluten free

• Produce

  • 1 Garlic clove
  • 1 Onion, small
  • 3/4 cup Pumpkin, canned
  • 2 Sage + more, leaves fresh

• Canned Goods

  • 2 cups Chicken or vegetable broth

• Pasta & Grains

  • 1 1/4 cups Arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Parmiggiano-reggiano cheese

• Beer, Wine & Liquor

  • 3/4 cup White wine, dry

• Liquids

  • 1 cups Water

Found on cookinglsl.com

Description

Ingredients

• 2 tbsp butter
• 1 small onion, diced
• 1 garlic clove, pressed
• 1 1/4 cups Arborio rice
• 3/4 cup dry white wine of your choice
• 2 leaves fresh sage + more for garnishing
• 2 cups chicken or vegetable broth
• 1 - 2  cups water (alternatively skip the water and use chicken broth instead, I just dont want the chicken flavor to be overpowering in the dish)
• 3/4 cup canned pumpkin
• 3/4 cup shredded Parmiggiano-Reggiano cheese
• salt and pepper to taste

Directions

• Melt butter in a deep saucepan, over medium heat. Add onion and garlic and cook for 2-3 minutes, unti tender. Add rice. Cook for 1 minute, stirring constantly. Add wine and cook until absorbed. Slowly start to add the chicken broth, 1/2 cup at a time, stirring and cooking until liquid is absorbed. Once youve added all the broth, start adding water, 1/4 cuo at a time, stirring frequently, cooking until it is absorbed. Add 1- 1 1/2 cups water and test if the rice is cooked. If not, add more water. Once rice becomes tender and creamy, add pumpkin puree. Stir and cook for 1 minute. Add 1/2 cup Parmesan cheese and stir. Serve warm, topped with the remaining cheese and fresh sage.