# Ingredient List:
→ Vegetables & Aromatics
01 - 2 cups peeled and diced pumpkin (such as sugar pumpkin or butternut squash)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Rice & Liquids
04 - 1½ cups Arborio rice
05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs & Seasonings
09 - 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
10 - Salt and freshly ground black pepper, to taste
→ Optional
11 - 2 tablespoons olive oil (for roasting pumpkin, if desired)
# How to Make:
01 - If desired, preheat oven to 400°F. Toss diced pumpkin with olive oil, salt, and pepper. Spread on baking sheet and roast 20 to 25 minutes until tender and lightly caramelized. Alternatively, simmer pumpkin in broth until soft.
02 - In a large saucepan or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion and cook until translucent, about 3 to 4 minutes. Add garlic and cook for 1 additional minute.
03 - Stir in Arborio rice and cook for 2 minutes, stirring constantly, until grains are well coated and edges become slightly translucent.
04 - Pour in white wine and cook, stirring, until most of the liquid is absorbed by the rice.
05 - Add warm vegetable broth one ladleful (about ½ cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for 18 to 20 minutes until rice is creamy and al dente. Stir in pumpkin and chopped sage about halfway through broth additions.
06 - Remove from heat. Stir in remaining 1 tablespoon butter and grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
07 - Plate immediately and garnish with extra Parmesan and fresh sage leaves.
