Pumpkin Risotto

In a medium saucepan, heat broth over a low flame until needed.

In a large skillet, add oil over a medium-high heat. Sauté onion until transparent. Add garlic and sauté for 1 minute.

Add rice and 1 cup of broth, reducing heat to low to let broth simmer. Stir often, cooking until liquid is absorbed into rice then add another cup of broth. Continue stirring, adding 1 cup of broth at a time until the rice is tender.

Stir in pumpkin, salt and nutmeg. Season with pepper and stir until everything is hot. Stir in sage and remove from heat.