PUMPKIN RISOTTO

Dish Details:

INGREDIENTS:

1 tablespoon olive oil

1 onion, finely chopped

1 1/2 cups grated fresh pumpkin

1 tablespoon chopped fresh sage

1 cup arborio rice

2 cups chicken broth, plus a little more if necessary

1 cup grated Parmesan cheese

Salt and freshly ground pepper

PREPARATION:

1. Heat the broth in a medium saucepan over moderately low heat and keep at a simmer.

2. In a large saucepan, heat the oil over moderate heat. Add the onion and sauté about 8 minutes, or until soft but not brown. Add the pumpkin and sauté another 5 minutes.

3. Stir in the sage. Add the rice and sauté stirring constantly,for about a minute. Slowly add the broth, about 1/4-cup at a time, stirring frequently. Don't add more broth until all the liquid has been absorbed.

4. After the 2 cups of broth have been absorbed, the rice should be tender; add more broth if needed. Slowly stir in the cheese and add salt and add salt and pepper to taste. Serve hot.

PREP/COOK

INFORMATION:

Prep time: 10 minutes

Cook time: 35 minutes

Serves: 6