Spiced Bourbon Pumpkin and Sage Risotto

Ingredients

• 1 cup Arborio rice
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, warmed
• 1/4 cup bourbon
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Instructions

1. In a large skillet or saucepan, heat the olive oil and 1 tablespoon butter over medium heat. Add the onion and garlic; sauté until translucent and fragrant, about 3-4 minutes.
2. Add the Arborio rice and stir to coat the grains with the butter and oil, cooking for 1-2 minutes until the edges become translucent.
3. Pour in the white wine and cook, stirring constantly, until it has mostly evaporated.
4. Begin adding the warm broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle.
5. After about 15 minutes of adding broth and stirring, stir in the pumpkin puree and bourbon. Continue adding broth and stirring until the rice is creamy and al dente, about 10 more minutes.
6. Remove from heat and stir in the remaining butter, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra Parmesan and sage if desired.