Ingredients
- null 4 cups pumpkin, peeled, seeded and chopped into 1-inch pieces
- null 2 Tbsp olive oil
- null 1 clove garlic, minced
- null ¼ tsp salt
- null ¼ tsp pepper
- null ⅛ tsp ground nutmeg
- null ⅛ tsp cayenne pepper
- null 4 ½ cups chicken broth
- null 6 fresh sage leaves
- null 2 bay leaves
- null 2 Tbsp olive oil
- null ½ cup pancetta, diced
- null ⅓ cup fresh sage, finely chopped and divided
- null 1 large onion, diced
- null 1 ½ cups RiceSelect® Arborio Rice
- null ½ tsp salt
- null ½ tsp pepper
- null ¾ cup dry white wine
- null ⅓ cup Parmesan cheese, grated
- null 2 Tbsp butter
Instructions
- Roasted Pumpkin: Preheat oven to 400F. 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.
- Risotto: Pour broth into saucepan; stir in sage and bay leaves. Bring to simmer; reduce heat to low to maintain heat.