Ingredients

The following ingredients have 4 Servings
  • 1/2 cup extra-virgin olive oil
  • 1 cup yellow onion (finely diced)
  • 1 Tbsp garlic (minced)
  • 2 cups arborio rice (you want a starchy short grain rice for this dish)
  • 1 cup dry white wine (I used Chardonnay)
  • 5-6 cups of warm chicken stock (vegetable stock may be used)
  • 1 - 1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup grated Parmesan
  • 1 tsp fresh sage (minced)
  • 4 Tbsp butter (diced)

Instruction

  • To a saucepan, add chicken stock and heat over LOW to MED-LOW heat to keep warm.
  • Add olive oil to another saucepan, and heat over MED heat.
  • Add garlic and onion and cook, stirring very often, until softened and fragrant (3 minutes or so).
  • Add dry rice and saute for 1 minute to coat the rice in the oil.
  • Deglaze the pan by adding the wine and stirring until most of the wine has cooked into the rice.
  • Ladle in about 2-3 cups of the warmed chicken stock (enough to cover the rice), and cook until almost all the liquid is absorbed. Stir very often!
  • Ladle in about 1 cup of the chicken stock, cook and stir until liquid has been absorbed.
  • Repeat with one more cup of the stock.
  • Taste to check for doneness. You're looking for a rice that is tender, but yet still has a slight bite to it (al dente). See notes section for helpful tips!
  • Reduce heat to LOW and stir in pumpkin, parmesan, sage and butter.
  • Serve in bowls, garnished with a sprinkle of parmesan and minced sage if desired.