3 ¾cuplow sodium vegetable or chicken broth or stock
1cuppumpkin puree
1tablespoonolive oil
1tablespoonunsalted butter
1cupdiced white or yellow onion
1tablespoonfresh sageroughly minced
¼teaspoondried thyme
½teaspoondried rosemary
1cupArborio rice
½cupdry white winePinot Grigio, chardonnay, etc.
½teaspoonsalt
2tablespoonshalf & half
½cupgrated parmesan cheese
1tablespoonwhite wine vinegar
Instructions
Add vegetable or chicken broth and pumpkin puree to a sauce pan. Whisk until combined. Heat the saucepan over medium-low heat or until just below a simmer. Reduce heat to low.
Heat olive oil and butter over medium heat in a large sauté pan. Add the onion, sage, dried thyme, and dried rosemary. Sauté for 3-4 minutes, or until the onions just start to turn translucent.
Add the rice to the onions and herbs. Sauté for 2 minutes, stirring frequently, or until the rice smells nutty.
Add the white wine to the pan. Cook for 2-3 minutes, stirring frequently, or until almost entirely evaporated.
Add hot pumpkin broth to the rice in ¾ cup increments, stirring constantly and allowing the liquid to absorb almost entirely before adding more, or until the rice is cooked through and surrounded by a thick pumpkin sauce.
Reduce the heat to low. Stir in the salt, half & half and parmesan cheese until combined. Stir in the white wine vinegar to combine. Serve hot!
Notes
1. Leftovers keep covered in the refrigerator for 4-5 days. They can be frozen in a freezer safe container for up to 3 months. 2. The best sauté pan for this recipe is a deep one with sides at least 1 ½-2 inches tall. A Dutch oven pan also works for this recipe.