Pumpkin Risotto

For some people, pumpkin season is a lot like this:

I am generally not one of those people. I don't get behind all of the pumpkin flavored items you'll see at Starbucks, Dunkin' Donuts, etc. But I do love a good pumpkin dish, homemade. Here is one of my favorites. 

Pumpkin Risotto

1 cup Arborio rice
4 cups of chicken broth, heated on the stovetop
1 onion, chopped fine
1 clove of garlic, minced
1 can of pumpkin puree (or 2 cups roasted pumpkin, pureed)
Cinnamon
Nutmeg
Fresh sage, chopped
1 tbsp maple syrup
½ cup of parmesan cheese, shredded (optional)

Start a tbsp of butter in a large pan, then add the onions. Add a pinch of salt and stir until translucent. Add the garlic and the rice. Continue stirring until the rice begins to toast (this step adds a nice nutty flavor).

Use a ladle to add some chicken broth, and stir the risotto until it is absorbed. Continue until risotto reaches its desired consistency (this will take about 20-25 minutes). While stirring, put the pumpkin in a microwave-safe bowl and microwave on high for a minute. The idea is to get the pumpkin hot enough so that it doesn’t stop the risotto from cooking when you add it.

Add the can of pumpkin, dash of salt and pepper, and a ¼ tsp of nutmeg. Stir until fully incorporated. Add ½ tsp of cinnamon and a handful of chopped sage. Add the maple syrup, then stir. Taste and season the risotto with salt and pepper accordingly.

Garnish with the parmesan cheese and serve hot! For some added crunch, sprinkle with roasted pumpkin seeds.