Contributed by Jennifer Peachey (The Pumpkin Cookbook)

Ingredients

2 tbsp olive oil
1 large onion, finely chopped
1 clove garlic, minced
1 tbsp fresh sage or ½ tsp dried
3 cups Arborio rice
2 cups cooked, pureed pumpkin flesh
3 ½ cups vegetable stock
1/3 cup pine nuts
1/3 cup Parmesan Cheese
4 tbsp milk or milk substitute
1 pinch nutmeg
salt and pepper to taste

Instructions

Heat oil in a large pan and sauté onion, garlic, and sage for 5 minutes, until golden. Add the rice and pumpkin and stir-fry for 1 minute until all the rice grains are well coated in oil. Add ½ cup stock and simmer, stirring until absorbed. Meanwhile, process pine nuts, cheese, milk and nutmeg in blender until smooth. Stir into risotto, with the final addition of stock and simmer for 5 minutes. Season to taste and serve at once.

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