Spiced Pumpkin and Sage Bourbon Risotto

Ingredients

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

Instructions

1. In a large pan, heat olive oil over medium heat and sauté the onion until translucent, about 3-4 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the Arborio rice and toast it for 2 minutes, ensuring each grain is coated.
4. Pour in the white wine and cook, stirring, until it has mostly evaporated.
5. Add the bourbon and continue stirring until reduced by half.
6. Begin adding the warm broth one ladle at a time, stirring frequently, allowing the liquid to absorb before adding more.
7. When half the broth has been incorporated, stir in the roasted pumpkin puree and fresh sage.
8. Continue adding broth until the rice is creamy and al dente, about 18-20 minutes total.
9. Remove from heat and stir in butter and Parmesan cheese. Season with salt and pepper.
10. Serve immediately garnished with a few sage leaves.