Pumpkin Risotto Recipe from Festival Foods

• 2 Tbsp. olive oil
• ½ yellow onion, chopped
• 2 tsp. chopped fresh sage, divided, plus additional for garnish
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 1 ¼ cup arborio rice
• 1 cup dry white wine
• 4 cups low sodium vegetable or chicken broth, divided
• ½ cup pumpkin puree
• ½ cup grated Parmesan cheese
• 2 Tbsp. unsalted butter

1. Heat oil in a large skillet over medium heat. Add onion, 1 tsp. sage, nutmeg and salt and cook about 5 minutes or until onion is softened.
2. Add rice to skillet and stir constantly for about 1 minute, or until it just begins to toast. Add wine and cook 2 to 3 minutes or until liquid is completely evaporated. Reduce heat to medium low.
3. Pour ½ cup broth over rice and cook, stirring occasionally. Let simmer until rice has absorbed almost all of the broth. Repeat with remaining broth in ½ cup batches until rice is tender and saucy, about 30 minutes.
4. Add Parmesan, butter and remaining 1 tsp. sage and stir together gently until butter melts. Add pumpkin and continue stirring about 5 minutes or until mixture is heated through.
5. Garnish with additional sage and serve.

Per Serving: Calories 440, Total Fat 17g (Saturated 6g, Trans 0g), Cholesterol 25mg, Sodium 470mg, Total Carbohydrate 54g (Dietary Fiber 3g, Total Sugars 4g, Includes 0g Added Sugars), Protein 11g, Vitamin D 0%, Calcium 8%, Iron 0%, Potassium 4%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.