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.

Ratings & Reviews

cookiemunster's Review

November 17, 2010
This was tasty! It does require constant attention which is difficult with toddlers but I managed. I roasted a pumpkin the day before and coarsely chopped it instead of using the canned pumpkin. I also left out the sage - forgot to add it and I only used about 1/2 a cup of cheese which I thought was plenty.