Embrace fall with pumpkin risotto

PUMPKIN SAGE RISOTTO

5 tbsp butter, divided

1 cup finely chopped onion 2 garlic cloves, minced

2 cups arborio rice

1 cup dry white wine

1 tbsp finely chopped fresh sage 7-8 cups low-sodium chicken broth

1 cup pumpkin puree (not pumpkin pie filling)

1 cup grated Parmesan cheese salt and pepper to taste fresh sage leaves for garnish

1. In a large heavy saucepan, melt three tablespoons of the butter over medium heat. Add the onion and cook three minutes. Add the garlic and cook a minute longer, stirring occasionally. Add the rice, cook and stir for two minutes. Carefully pour in the wine and stir until the liquid is absorbed. Stir in the chopped sage.

2. Meanwhile, in a medium saucepan bring the chicken stock to a boil. Reduce the heat so it’s barely simmering. Slowly stir a ladle of the broth into the rice. Cook and stir over medium heat until most of the liquid is absorbed. Continue adding the broth one ladle at a time, stirring frequently until most of the liquid is absorbed and the rice is tender and creamy.

3. This gradual addition of the broth is key to getting the rice to release its starch and therefore the creaminess that risotto is known for. The risotto is ready when the rice is al dente (it still has a tiny bit of chew) and the dish has the consistency of thick porridge. This takes about 25-35 minutes (you might not need to use all of the broth). If you run a spatula through the risotto, the mixture should slowly fill in the space. Italians call this “la onda,” like a wave that slowly rolls to the shore.

4. Stir in the pumpkin puree, Parmesan and remaining butter. Cook for a few minutes until heated through. Season to taste with salt and pepper. Garnish warm bowls with more Parmesan and sage leaves. Leftovers can be refrigerated in an airtight container for up to five days. Makes four servings.