Ingredients :
1 small pumpkin, about 3-4 pounds
6 cups vegetable broth
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons fresh sage leaves, chopped
Salt and pepper, to taste
Instructions:
Preheat the oven to 400°F (200°C). Cut and roast pumpkin until tender.
Heat vegetable broth in a saucepan and keep warm.
Sauté onion and garlic in olive oil until softened.
Add Arborio rice and cook until lightly toasted. Pour in white wine and cook until absorbed.
Gradually add warm broth to rice, stirring constantly until creamy and tender, about 18-20 minutes.
Stir in roasted pumpkin, Parmesan cheese, and fresh sage. Cook for 2-3 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with additional Parmesan cheese and sage.
This creamy and flavorful Pumpkin and Sage Risotto is a comforting dish made with locally sourced ingredients, perfect for enjoying the fall harvest.
