Pumpkin Risotto

Ingredients

• 2 cups arborio rice 
• 0.3 teaspoon pepper black
• 1 cup pumpkin canned
• 5 cups chicken broth 
• 1 tablespoon sage fresh minced
• 2 teaspoons kosher salt 
• 2 tablespoons maple syrup 
• 0.1 teaspoon nutmeg 
• 0.7 cup onion finely chopped
• 0.8 cup parmesan grated
• 10 ounces pumpkin fresh cored peeled cut into 1/2-inch dice (2 cups)
• 5 tablespoons butter unsalted

Equipment

• sauce pan

Directions

1. Heat chicken broth in a saucepan and keep warm.
2. In a large saucepan, heat 3 Tbsp. butter over medium heat.
3. Add onion and cook until translucent, 3 to 4 minutes.
4. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter.
5. Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be creamy but al dente when done.
6. In last few minutes of cooking, stir in canned pumpkin and maple syrup.
7. Remove risotto from heat and stir in remaining 2 Tbsp. butter, Parmesan, sage, salt and pepper.
8. Let rest a few minutes before serving.