Pumpkin Risotto

Ingredients

• 4 cups cubed pumpkin

• 4 tablespoons extra virgin olive oil

• 6 cups vegetable broth

• 1 cup pumpkin puree

• 1 medium onion, diced

• ½ teaspoon nutmeg

• 1½ cups Arborio rice

• 1 cup dry white wine

• ½ cup grated Parmesan cheese

• ½ cup Ricotta di Bufula (you can sub regular ricotta)

• 5 sage leaves, thinly sliced

• Salt, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Prepare the Pumpkin:

   • Place the cubed pumpkin on a large baking sheet.

   • Drizzle with 1 tablespoon of olive oil and season with salt. Toss to coat.

   • Roast the pumpkin for 15 minutes, then flip and roast for another 15 to 20 minutes or until tender. Set aside.

3. Heat the Broth:

   • In a medium saucepan, combine the vegetable broth and pumpkin puree.

   • Bring to a boil, then reduce heat to low and keep the pot partially covered.

4. Sauté the Onions:

   • In a large skillet, heat 3 tablespoons of olive oil over medium heat.

   • Add the diced onion and cook until translucent.

5. Add Nutmeg: Stir in the nutmeg and cook until fragrant, stirring constantly.

6. Toast the Rice:

   • Add the Arborio rice to the skillet, stirring constantly until the rice is coated in oil.

7. Incorporate the Wine:

   • Pour in the white wine and reduce the heat to a gentle simmer. Stir constantly until the wine is absorbed.

8. Add the Broth:

   • Begin adding the broth to the rice, 1 cup at a time, stirring continuously until each addition is absorbed. Continue this process until the rice is al dente. You may not need all the broth.

9. Finish the Risotto:

   • When the rice is al dente, stir in one small ladle of broth, along with the Ricotta, roasted pumpkin, and sage.

   • Mix in the grated Parmesan and season to taste with salt.

10. Serve:

    • Serve warm, garnished with additional sage or Parmesan if desired and top with roasted brussels sprouts