Pumpkin RIsotto

1. Heat the chicken broth in a saucepan and reduce the heat to low to keep the broth hot.

2. Peel and dice the onion.

3. Add the half of the olive oil to a deep-sided skillet or sauté pan and set the heat to medium. Sauté the onion until soft. Add the rice and cook, stirring, for about 2 minutes.

4. Add white wine to the rice and stir. When the liquid has completely absorbed, begin adding the chicken broth, one cup at a time. Do not stop stirring. Repeat this process until you've used all (or most of) the broth and the rice is tender and creamy-looking, but still al dente, about 15–20 minutes total. During cooking, check and adjust the heat, as needed, to maintain a steady simmer.

5. Chop the sage leaves.

6. Stir in the pumpkin, black pepper, salt, remaining olive oil and sage. Continue to cook until the ingredients are well-combined.

7. To reheat leftovers, warm in a pan adding a few tablespoons of filtered water at a time until warmed through and desired consistency is reached.