Pumpkin Risotto Recipe

Ingredients

• 4 cups low-sodium vegetable broth
• 3 tablespoons unsalted butter
• 1 small yellow onion (finely diced)
• 1 garlic clove (minced)
• 5 sage leaves (, minced)
• 1 cup Arborio rice
• 1 teaspoon salt
• ⅛ teaspoon nutmeg
• 1 cup pumpkin puree
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon red wine vinegar

Steps

1. 1

   In a medium saucepan, bring broth to a boil and then reduce to a low simmer. Keep heat on low.

2. 2

   Meanwhile, in another medium saucepan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and sage and cook, stirring, until fragrant, about 1 minute.

3. 3

   Add the rice, salt, and nutmeg. Cook, stirring constantly, until the rice is coated with the onions mixture and lightly toasted, about 3 minutes.

4. 4

   Use a ladle to add ½ cup of broth, stir, then allow the broth to be almost all absorbed, 2-3 minutes. Keep adding more broth, ½ a cup at a time, and allow the broth to get absorbed undisturbed, until all the broth is incorporated, about 20 minutes total.

5. 5

   Remove the saucepan from heat. Stir in the pumpkin puree, Parmesan cheese, and red wine vinegar, and serve immediately.