Pumpkin Risotto

Ingredients

• 1 cup arborio rice uncooked
• 1 tablespoon butter 
• 4 teaspoons maggi® chicken bouillon instant
• 0.5 cup cooking wine dry white
• 1 tablespoon olive oil extra virgin 
• 1 teaspoon sage leaves fresh chopped
• 2 cloves garlic finely chopped
• 6 servings ground pepper black to taste
• 1 medium onion finely chopped
• 0.5 cup buitoni® freshly parmesan cheese shredded refrigerated
• 1 cup libby's® pumpkin 100% pure
• 4 cups water hot

Equipment

• frying pan
• measuring cup

Directions

1. Combine water, wine and bouillon in large measuring cup; set aside.
2. Heat oil in large, nonstick skillet over medium-high heat.
3. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.
4. Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.