Creamy Pumpkin Risotto with a hint of sage, a delicious recipe that is ready in about 30 minutes. Made with canned pumpkin and cooked to perfection, this risotto reminds me why Fall is my favourite season.
Peel and chop the onion, garlic and roughly chop the sage.
Melt the butter in a pan set over a low to medium heat, add the sage, onion and garlic and fry gently until the onion is soft.
Add the rice, and give it a good stir for 1-2 minutes until the rice is transluscent.
Add one ladleful of broth at a time, continuing to stir until the broth is used up and the rice is creamy and tender, it should take about 20 minutes.
Stir in the parmesan and pumpkin, and season with salt and pepper to taste.
Serve hot with more parmesan.