Maple-Pumpkin Risotto

This Maple-Pumpkin Risotto combines the traditional creamy texture of risotto with the warm flavors of autumn. The sweetness of maple syrup complements the savory pumpkin, while a hint of sage adds depth. It's a comforting dish perfect for chilly evenings, and it's vegetarian-friendly!

Ingredients:

• 1 cup Arborio rice
• 3 cups vegetable broth
• 1 cup pumpkin puree
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup maple syrup
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the vegetable broth over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine and let it simmer until absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
6. Once the rice is creamy and al dente (about 18-20 minutes), stir in the pumpkin puree and maple syrup.
7. Add the chopped sage and Parmesan cheese, mixing well. Season with salt and pepper to taste.
8. Serve warm, garnished with additional sage if desired.