Autumn Harvest Pumpkin Risotto

1.In a saucepan, heat the vegetable broth over low heat and keep it warm.

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and sauté for an additional minute until fragrant.

4.Stir in the diced pumpkin and cook for about 5-7 minutes until it starts to soften.

5.Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.

6.Pour in the white wine and stir until it is mostly absorbed by the rice.

7.Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

8.Once the rice is cooked, stir in the grated Parmesan cheese, heavy cream, dried sage, dried thyme, salt, and pepper. Mix well until everything is combined and creamy.

9.Remove from heat and let it sit for a couple of minutes to thicken slightly.

10.Serve hot, garnished with fresh parsley.