Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage, chopped
  • 1.5 cups Arborio rice
  • 1 cup unsweetened pumpkin puree
  • 5 cups low-sodium vegetable broth
  • 0.5 cup dry white wine
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp cold unsalted butter
  • 1 tbsp fresh lemon juice
  • salt and black pepper to taste

Instructions:

  1. Heat the olive oil in a wide-bottomed pot over medium heat. Add the diced onion and sauté until translucent (about 3–4 minutes). Stir in the minced garlic and chopped sage, cooking for another 60 seconds until fragrant.
  2. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains become translucent but the center remains white. Pour in the white wine and stir until the liquid has been completely absorbed.
  3. Begin adding the warm broth one ladle at a time, stirring frequently and allowing the rice to soak up the liquid before adding the next scoop. After about 10 minutes (once half the broth is used), stir in the pumpkin puree. Continue adding the remaining broth until the rice is tender but al dente.
  4. Remove the pot from the heat. Vigorously stir in the Parmesan cheese, cold butter, and lemon juice to create a final emulsion.