Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter
  • 1 small onion (, diced)
  • 1 garlic clove (, pressed)
  • 1 1/4 cups Arborio rice
  • 3/4 cup dry white wine of your choice
  • 2 leaves fresh sage + more for garnishing
  • 2 cups chicken or vegetable broth
  • 1 - 2 cups water
  • 3/4 cup canned pumpkin
  • 3/4 cup shredded Parmiggiano-Reggiano cheese
  • salt and pepper to taste

Instruction

  • Melt butter in a deep saucepan, over medium heat. Add onion and garlic and cook for 2-3 minutes, unti tender.
  • Add rice. Cook for 1 minute, stirring constantly.
  • Add wine and cook until absorbed.
  • Slowly start to add the chicken broth, 1/2 cup at a time, stirring and cooking until liquid is absorbed.
  • Once you've added all the broth, start adding water, 1/4 cuo at a time, stirring frequently, cooking until it is absorbed. Add 1- 1 1/2 cups water and test if the rice is cooked. If not, add more water.
  • Once rice becomes tender and creamy, add pumpkin puree. Stir and cook for 1 minute.
  • Add 1/2 cup Parmesan cheese and stir.
  • Serve warm, topped with the remaining cheese and fresh sage.