Spiced Bourbon Pumpkin Risotto with Crispy Sage

Ingredients

• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup bourbon
• 5 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 12 fresh sage leaves
• 2 tablespoons olive oil
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.
2. In the same skillet, add a bit more oil if needed, then sauté onion and garlic until translucent and fragrant.
3. Add Arborio rice and stir to coat with oil, toasting for 1-2 minutes.
4. Pour in the bourbon and cook, stirring, until mostly absorbed.
5. Begin adding warm broth one ladle at a time, stirring frequently, allowing liquid to absorb before adding more.
6. Halfway through cooking, stir in pumpkin puree, nutmeg, cinnamon, and black pepper.
7. Continue adding broth until rice is creamy and al dente, about 20-25 minutes total.
8. Remove from heat and stir in Parmesan cheese. Adjust salt to taste.
9. Serve risotto garnished with crispy sage leaves on top for a festive finish.