Pumpkin Risotto

I typically roast my pumpkins because it’s yummy and an easy way to prepare them. Occasionally I’ll grill it or something, but this was a totally new way to prepare it for me. And man was it good. If you’ve never made pumpkin like this, I’d totally recommend it. I give it 5 stars!

Ingredients

4 cups chicken broth
2 tablespoons olive oil
1 large onion, minced
Salt and pepper to taste
2 tablespoons fresh sage, finely chopped
2 cups pumpkin, peeled, seeded, and chopped{1 squash equaled 4 cups for me}
1 large clove garlic, minced
1 1/2 cups  arborio rice
1 cup dry white wine {sub white grape juice, chicken broth or water if you don’t have wine}
1/2 cup Parmesan cheese, grated

Directions

Over low heat, warm the chicken broth in a small saucepan. While broth is heating, saute onion, salt, and pepper in the oil for about 4 minutes over medium heat. Add the sage and continue cooking for 1 minute. Add the pumpkin and garlic and cook an additional 4 minutes. Finally, add the rice and cook for about 3 more minutes, stirring constantly.

Add the wine or wine substitute and cook 3 minutes or until the liquid is absorbed, stirring often. Slowly add in the broth about 1/2 cup at a time, stirring occasionally and waiting until absorbed before adding more. It should take about 30 minutes from start to finish for all the broth to be absorbed. Remove from heat and immediately stir in the cheese.