Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine (optional)
  • 4 cups low-sodium vegetable broth, warmed
  • 1 ½ cups pumpkin puree
  • 1 teaspoon fresh sage, minced (or ½ teaspoon dried sage)
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • ¾ cup grated Parmesan cheese
  • 1 tablespoon unsalted butter

Instructions:

  1. In a saucepan, heat the vegetable broth on low to keep warm.
  2. In a large skillet, heat olive oil over medium heat. Sauté diced onion until translucent.
  3. Add minced garlic and cook for an additional minute.
  4. Add Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly until grains are slightly translucent.
  5. Pour in white wine (if using) and stir until absorbed.
  6. Begin adding warmed vegetable broth one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
  7. After about 15 minutes, stir in pumpkin puree, sage, salt, and pepper. Continue adding broth until rice is creamy and al dente.
  8. Remove from heat and stir in grated Parmesan and butter until melted and creamy.
  9. Adjust seasoning with salt and pepper as needed.