Pumpkin Risotto

1/4 cup Olive Oil

1/2 Onion, diced

1 clove Garlic, minced

1 cup Rice [arborio rice]

1/2 cup Dry White Wine

5 Cups Water/Stock

1/2 Cup Pumpkin

1/4 Cup Parmesan, shredded


Risotto is made slowly in a skillet. Start by sauteing onions in olive oil and then coating the rice in the fat mixture for about a minute.

Then you add the wine and boil that off. Turn the heat to med high and add a warm ladle of stock every couple minutes for 20 minutes allowing it to evaporate before adding more.

The risotto should still be al dente but have a creamy sauce after that amount of time. Then take the skillet off the heat and add the parmesan and pumpkin quickly and mix before it cools down.

Garnish with sage and eat immediately.


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