Pumpkin Risotto

Ingredients

• 2 tablespoons maple syrup
• 1 cup canned pumpkin
• 10 ounces fresh pumpkin, peeled, cored and cut into 1/2-inch dice (2 cups)
• 2 teaspoons kosher salt
• 5 to 6 cups chicken broth
• 1 onion, finely chopped (2/3 cup)
• 5 tablespoons unsalted butter
• + 5 more ingredients
• • 1 tablespoon minced fresh sage
  • 2 cups Arborio rice
  • ¹/₈ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • ¾ cup grated Parmesan

Heat chicken broth in a saucepan and keep warm.In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter. Add 1 cup chicken broth, stirring ...

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