Pumpkin Risotto

Ingredients

  • 5 to 6 cups chicken broth
  • 5 tablespoons unsalted butter
  • 1 onion, finely chopped (2/3 cup)
  • 2 cups Arborio rice
  • 10 ounces fresh pumpkin, peeled, cored and cut into 1/2-inch dice (2 cups)
  • 1/8 teaspoon nutmeg
  • 1 cup canned pumpkin
  • 2 tablespoons maple syrup
  • 3/4 cup grated Parmesan
  • 1 tablespoon minced fresh sage
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper

Description

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