Contributed by (Recipe adapted from “Meals Matter” at www.mealsmatter.org)
1 Tbs Olive oil 1 Onion, finely chopped 1 1/2 C grated fresh Pumpkin 1 Tbs chopped Sage, fresh 1 C Arborio rice 2 C Vegetable broth 1 C Parmesan cheese, grated Salt and pepper
Heat the broth in a medium saucepan over moderately low heat and keep at a simmer. In a large saucepan, heat the oil over moderate heat. Add the onion and sauté about 8 minutes, or until soft. Add the pumpkin and sauté another 5 minutes. Stir in the sage. Add rice and sauté, stirring constantly, for about a minute. Slowly add the broth, about 1/4 cup at a time, stirring frequently. Don't add more broth until all the liquid has been absorbed. After the 2 cups of broth have been absorbed, the rice should be tender; add more broth if needed. Slowly stir in the cheese and add salt and pepper to taste. Serve hot.
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