Creamy Pumpkin Risotto

In a pot, bring the broth to a boil then reduce to a low simmer. Keep it simmering while you work on the next steps.

In a saucepan, add a good drizzle of olive oil and heat on medium-low heat. Add the shallots and the dried sage. Once the shallots have softened (about 2 minutes), add the rice and mix, stirring until the rice looks lightly toasted. Add the wine and gently stir. Once the wine has almost evaporated, add a cup of the stock. Allow the mixture to cook and then add another cup of stock once the first batch has almost evaporated in the pan. Season lightly with salt and pepper (the stock will reduce and is salty so make sure not to add too much salt while you’re cooking the risotto).

In the meantime, heat another drizzle of olive oil on medium-high heat in a separate pan. Add the sliced mushrooms. Season lightly with salt and pepper and cook for about 5 minutes, or until the mushrooms are cooked through and liquid has evaporated. Set aside.

Keep a constant eye on the rice, adding additional stock as the prior amount gets incorporated into the rice. The risotto should gently simmer for about 16-17 minutes total. Once the rice is cooked, add the mushrooms and pumpkin puree. Gently mix them in making sure the pumpkin puree is well stirred through. Fold in the Parmesan. Serve immediately, adding a little more Parmesan if desired.