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Pumpkin Risotto
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1 medium | onion chopped |
10 | sage leaves |
1 Tbsp | olive oil |
2C | Arborio Rice |
1/2C | white wine |
6C | chicken broth |
3/4C | pumpkin |
2 Tbsp | butter |
1C | shredded Parmesan |
Saute onion, sage, and olive oil together. Once tender stir in rice. stir in white wine until absorbed. gradually a cup at a time add chicken broth making sure it is absorbed each time and stirring constantly. whisk in pumpkin and butter. then stir in cheese and serve. Excellent with Chicken or pork
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