Ingredients

Instructions

1. 1
   Heat oil in a large skillet over medium heat. Add onion, 1 tsp. sage, nutmeg and salt and cook about 5 minutes or until onion is softened.
2. 2
   Add rice to skillet and stir constantly for about 1 minute, or until it just begins to toast. Add wine and cook 2 to 3 minutes or until liquid is completely evaporated. Reduce heat to medium low.
3. 3
   Pour ½ cup broth over rice and cook, stirring occasionally. Let simmer until rice has absorbed almost all of the broth. Repeat with remaining broth in ½ cup batches until rice is tender and saucy, about 30 minutes.
4. 4
   Add Parmesan, butter and remaining 1 tsp. sage and stir together gently until butter melts. Add pumpkin and continue stirring about 5 minutes or until mixture is heated through.
5. 5
   Garnish with additional sage and serve.