Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 onion
- 1 1/2 cups arborio rice
- 2 1/2 cloves garlic
- 1 1/2 tbsp sage leaves
- 1 1/4 tsp salt
- 1/2 tsp each ground ginger
- 1/4 tsp each paprika
- 1 dash 1/8 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 tsp chicken bouillon
- 1 cans (15 oz) pumpkin puree
- 3/4 cups parmesan cheese
- 1/4 cup roasted salted pepitas
- 3 tbsp unsalted butter
- 15 sage leaves
Steps
- Heat the oven to 400 F.
- Melt 2 tablespoons butter with the olive oil in an oven-safe 9-by-13-inch pan over medium heat.
- Cook the onion for 4 minutes, then stir in the garlic, chopped sage, and rice for 2 minutes.
- Stir in the pumpkin, broth, bouillon, salt, ginger, paprika, and cayenne.
- Cover the pan tightly and bake for 25 minutes, until the rice is tender and creamy.
- Stir in the Parmesan, then melt the remaining butter with the sage leaves in a small skillet for 2 minutes and spoon it over the risotto with the pepitas.
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