Pumpkin Risotto
Ingredients
- 4 tablespoons butter
- 1 onion, diced
- 2 cups arborio rice
- 1 cup white wine (or broth)
- 5 cups chicken stock (or vegetable broth, warm)
- 1 cup pumpkin puree
- 1 pinch nutmeg (optional)
- 1/2 teaspoon sage, chopped
- 2 tablespoons butter
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- salt & pepper to taste
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