Contributed by (Recipe adapted from “Meals Matter” at www.mealsmatter.org)

Ingredients

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

Instructions

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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