Pumpkin Risotto

Name: Pumpkin Risotto
Ingredients: 4 cups To 5 Cups Vegetable Broth, Or As Needed; 2 Tablespoons Olive Oil; 1/2 heads Onion, Chopped; 1 clove Garlic, Minched; 1 cup Arborio Rice; 1 cup Pumpkin Puree; 1 teaspoon Sea Salt; 1/8 teaspoons Nutmeg; 1 pinch Freshly Ground Pepper, to taste; 1 Tablespoon Fresh Sage, Chopped

10 ingredients

4 steps

Ingredients

4 cups To 5 Cups Vegetable Broth, Or As Needed
2 Tablespoons Olive Oil
1/2 heads Onion, Chopped
1 clove Garlic, Minched
1 cup Arborio Rice
1 cup Pumpkin Puree
1 teaspoon Sea Salt
1/8 teaspoons Nutmeg
1 pinch Freshly Ground Pepper, to taste
1 Tablespoon Fresh Sage, Chopped

Directions

1

In a medium saucepan, heat broth over a low flame until needed.
2

In a large skillet, add oil over a medium-high heat. Saute onion until transparent. Add garlic and saute for 1 minute.
3

Add rice and 1 cup of broth, reducing heat to low to let broth simmer. Stir often, cooking until liquid is absorbed into rice then add another cup of broth. Continue stirring, adding 1 cup of broth at a time until the rice is tender.
4

Stir in pumpkin, salt and nutmeg. Season with pepper and stir until everything is hot. Stir in sage and remove from heat.