Ingredients:

  • 1 (2-3 pound) sugar pumpkin, halved, seeded
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken broth, low sodium
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 cup roasted pumpkin puree
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh sage leaves
  • 2 tablespoons butter, unsalted
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss pumpkin halves with olive oil, salt, and pepper. Roast cut-side down for 30-40 minutes, or until fork-tender. Let cool slightly, then scoop out the flesh and puree in a food processor or with an immersion blender. Reserve 1 cup for the risotto.
  2. In a separate saucepan, heat the chicken broth over low heat. Keep warm throughout the cooking process.
  3. In the large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  4. Add Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes, until the edges of the rice become translucent.
  5. Pour in the white wine and cook, stirring, until the wine is absorbed by the rice, about 2 minutes.
  6. Add 1 cup of warm broth to the rice and cook, stirring constantly, until the broth is almost completely absorbed. Repeat this process, adding 1 cup of broth at a time, until the rice is creamy and al dente (slightly firm to the bite), about 20-25 minutes.
  7. Stir in the reserved pumpkin puree, Parmesan cheese, and sage. Cook for another 2-3 minutes, until heated through.
  8. Stir in the butter to add richness and a glossy finish.
  9. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese.