Pumpkin Risotto

When done right, risotto is the ultimately creamy and delicious comfort food. This fall rendition adds even more creaminess and flavor by incorporating pumpkin! I promise you do not want to pass up this perfect fall dish!

Ingredients

2 cups arborio rice

6 cups vegetable stock

1 cup pumpkin puree

1 cup dry white wine

1 1/2 cups grated parmigiano

10 sage leaves chopped finely

1 teaspoon of nutmeg

2 shallots chopped

3 tbsp extra virgin olive oil

salt and pepper to taste

Directions

Place the stock, pumpkin puree, salt, pepper, and nutmeg in a medium saucepan and whisk everything to combine. Place on medium heat to bring to a boil and then reduce to a simmer

In a larger sauce pan, add your oil and chopped shallots. Cook until translucent, about 5-6 minutes

Add the arborio rice and mix until the rice is coated in the oil

Next, reduce the heat and add the white wine. Cook until the wine has been absorbed

Now begin to ladle about 1/2 cup of the stock mixture into the risotto and continue mixing until it’s absored

Continue this process until the risotto is al dente and creamy, It usually takes about 30-35 minutes and you have to continually mix the risotto

Add the grated parmigiano and sage and mix

Plate immediately and garnish with more grated pamigiano

Buon appetito!