Easy Homemade Cheesy Pumpkin and Sage Risotto

Ingredients

• •2 tablespoons olive oil
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1 cup Arborio rice
• •1/2 cup dry white wine
• •4 cups vegetable stock, warmed
• •1 cup pumpkin purée
• •1/2 cup grated Parmesan cheese
• •1/4 cup shredded mozzarella cheese
• •1 tablespoon fresh sage leaves, chopped
• •Salt to taste
• •Black pepper to taste
• •Optional: extra sage leaves for garnish, fried

Instructions

1. 1

   Heat olive oil in a large skillet or saucepan over medium heat.

2. 2

   Add finely chopped onion and cook until softened, about 5 minutes.

3. 3

   Stir in minced garlic and cook for an additional 1 minute.

4. 4

   Add Arborio rice, stirring to coat the grains in the oil.

5. 5

   Pour in the dry white wine and cook until it has mostly evaporated, stirring frequently.

6. 6

   Gradually add the warmed vegetable stock, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more. This process should take about 20 minutes.

7. 7

   Once the rice is tender and creamy, stir in the pumpkin purée, grated Parmesan cheese, and shredded mozzarella cheese. Mix well until the cheese is melted and incorporated.

8. 8

   Add chopped sage leaves, and season with salt and black pepper to taste.

9. 9

   Serve immediately, garnished with optional fried sage leaves if desired.