Ingredients:

  • 2 lbs sugar pumpkin, peeled and cubed
  • 3 tbsp olive oil, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 cups Arborio rice
  • 5 cups low-sodium vegetable broth
  • 2 tbsp unsalted butter, divided
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 tbsp fresh sage, finely chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice
  • 6 whole sage leaves

Instructions:

  1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet.
  2. Roast pumpkin for 20-25 minutes until edges are mahogany-colored and tender.
  3. Blend half of the roasted pumpkin with a splash of vegetable broth until smooth; keep the remaining cubes whole.
  4. In a wide skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Sauté minced shallots until translucent (3 minutes), then stir in garlic and chopped sage for 1 minute.
  5. Add Arborio rice to the skillet and stir constantly for 2-3 minutes until the edges of the grains are translucent.
  6. Pour in the white wine and stir until fully absorbed by the rice.
  7. Add warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  8. Stir in the pumpkin puree and the reserved roasted pumpkin cubes.
  9. Remove from heat and stir in the remaining butter, Parmesan cheese, and lemon juice to create a glossy emulsion.
  10. Garnish with whole sage leaves and adjust seasoning with salt and pepper.