Pumpkin Risotto

Directions

1. 1
   Heat the oil in a heavy three-quart saucepan.
2. 2
   Add the garlic and onion and cook over low heat until the onion is golden.
3. 3
   Stir in the rice and cook, stirring, for five minutes.
4. 4
   Stir in the sage, nutmeg and wine.
5. 5
   Cook, stirring, a few minutes until most of the wine has evaporated.
6. 6
   Stir in the pumpkin puree.
7. 7
   Place the stock in a saucepan and keep it barely simmering.
8. 8
   Add it, about half a cup at a time, to the rice, stirring constantly and adding more stock as it is absorbed by the rice.
9. 9
   After about 20 minutes of cooking, the rice should be just tender, with a bit of firmness in the center.
10. 10
    Season the rice to taste with salt and pepper and stir in the butter.
11. 11
    Serve at once with Parmesan cheese on the side.