Pumpkin Risotto

There is a narrow window each year in which it is considered “seasonally appropriate” to eat pumpkin-flavored things. This risotto, which is naturally gluten-free and dairy-free, is going to become a year-round favorite! I topped mine with sauteed mushrooms and fresh herbs and it did not disappoint!

Ingredients

1 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic
1 tbsp freshly chopped sage
1 cup arborio rice
1/4 cup dry white wine
3/4 cup pumpkin purée (I used canned but homemade is obviously fine!!)
3 cups veggie stock
Salt and pepper to taste
1/8 tsp nutmeg (more to taste if desired)
1/8 tsp cinnamon (more to taste if desired)

Directions

1. In a saucepan, add veggie stock and turn heat to low.

2. In a pot or Dutch oven, add olive oil over medium heat. Add in garlic, onions, and sage, and sauté until onions are soft and transparent but not brown, about 5-10 mins.

3. When the onions are soft, add the rice and toast in a pan for about 2 minutes.

4. Add in wine and pumpkin to rice and cook until the wine has cooked off completely.

5. When the wine has cooked off, begin adding veggie stock, 1/3-1/2 cup at a time, allowing the stock to dissolve each time before adding more, stirring constantly.

6. Add in all the stock, adding more until the rice is cooked through and soft. After all the stock has been added and the rice is cooked (about 35-45 mins, but cook time will ) add in cinnamon and nutmeg and salt and pepper, adjusting for desired taste.

7. Meanwhile, in a small saucepan, add a bit of olive oil, a few whole leaves of sage, and chopped mushrooms. Sauté over medium-high heat until mushrooms soften. Add in about 2 tbsp white wine and sauté until the wine has completely dissolved.

8. Spoon mushrooms over finished risotto and garnish with fresh parsley!! Serve and enjoy!!