INGREDIENTS 1⁄2 Pumpkin, chopped and sliced 1⁄2 cup Mushrooms 1.5 cup Risotto Rice or Arborio Rice 1 quart Chicken or Vegetable Broth 3 oz Butter Olive oil 1 medium yellow Onion, minced 1⁄2 glass white Chardonnay 1⁄4 cup grated Parmesan cheese 1 branch rosemary Sage leaves to garnish Basil leaves
INSTRUCTIONS 1. Lay out chopped 1⁄2 pumpkin on a baking sheet. Sprinkle olive oil. 2. Roast in the oven until it’s soft and lightly brown. 3. In the pot: Stir 1⁄2 tablespoon olive oil and 1 minced onion on low heat. 4. Add in the 1⁄2 roasted pumpkin. Sprinkle olive oil. 5. Add the 1.5 cup rice and toast it lightly. 6. Stir in the 1⁄2 cup broth until it’s a 1⁄2 inch above the rice. Stir hard, so that the rice does not stick to the pot. 7. Slowly add another 1⁄2 cup of broth as the rice absorbs it. 8. Stir in a 1⁄2 glass Chardonnay for extra flavor. 9. Turn off the heat. 10. As it cools, add in the 1⁄2 cup Parmesean cheese and 3 oz butter. Stir until creamy. 11. Garnish with sage leaves and enjoy!