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  "prepTime": 20,
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}

Ingredients

Instructions

  1. Roasted Pumpkin: Preheat oven to 400˚F. Toss together pumpkin, oil, garlic, salt, pepper, nutmeg and cayenne. Arrange in single layer on parchment paper–lined baking sheet; roast for 18 to 20 minutes or until golden brown and tender. Set aside.
  2. Risotto: Pour broth into saucepan; stir in sage and bay leaves. Bring to simmer; reduce heat to low to maintain heat.
  3. Heat oil in large high-sided skillet set over medium heat; cook pancetta and 1/4 cup chopped sage for 5 to 8 minutes or until pancetta is crispy. Using slotted spoon, transfer to plate.
  4. Cook onion and remaining chopped sage for 3 to 5 minutes or until onions are tender. Stir in rice, salt and pepper; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
  5. Reduce heat to low. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes.
  6. Stir pumpkin and pancetta into risotto; cook for 1 to 2 minutes or until heated through. Stir in Parmesan and butter. (If risotto is dry, stir in enough broth or water for desired consistency.)