Yield
6 Servings

How to Make It

Step 1

Heat chicken broth in a saucepan and keep warm.

Step 2

In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter. Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be creamy but al dente when done.

Step 3

In last few minutes of cooking, stir in canned pumpkin and maple syrup.

Step 4

Remove risotto from heat and stir in remaining 2 Tbsp. butter, Parmesan, sage, salt and pepper. Let rest a few minutes before serving.

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