How to Cook with Pie Pumpkin: Creamy Savory Risotto Recipe

Instructions:

1. Heat vegetable broth in a medium saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and sauté for an additional minute.
4. Add diced pie pumpkin to the skillet and sauté for about 5-7 minutes or until just tender.
5. Stir in Arborio rice, cooking until lightly toasted, about 2 minutes.
6. (Optional) Pour in white wine and cook until absorbed, stirring frequently.
7. Begin adding warm broth one ladle at a time, stirring continuously and allowing the rice to absorb each addition before adding the next. Repeat until rice is creamy and al dente, about 18-20 minutes.
8. Stir in heavy cream, grated parmesan, and chopped sage. Season with salt and pepper to taste.
9. Remove from heat and let sit for a minute before serving warm.