Risotto Alla Zucca

Ingredients

Arborio rice

1 1/2 cups

Pumpkin

2 cups, diced

Vegetable broth

5 cups, heated

White wine

1/2 cup

Butter

3 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Fresh sage

1 tablespoon, chopped (plus more for garnish)

Parmesan cheese

1 cup, grated (plus more for serving)

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot or skillet, melt the butter over medium heat.
2. Add the finely chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 5 minutes.
3. Stir in the diced pumpkin and cook for an additional 5 minutes, allowing it to soften slightly.
4. Add the Arborio rice to the pot, stirring well to coat it with the butter and vegetable mixture.
5. Pour in the white wine, stirring until it is completely absorbed by the rice, which will add a depth of flavor.
6. Begin adding the heated vegetable broth one ladle at a time, stirring continuously. Wait until each ladleful is mostly absorbed before adding the next.
7. Continue this process for about 18-20 minutes, until the rice is al dente and the risotto has a creamy consistency.
8. Remove the pot from heat and stir in the grated Parmesan cheese and chopped sage. Season with salt and pepper to taste.
9. Let the risotto rest for a few minutes before serving to allow the flavors to meld.
10. Serve warm, garnished with additional grated Parmesan cheese and fresh sage leaves for a touch of elegance.