Making any kind of risotto at home requires that bit of love you have to add to everything you cook. You can call it patience or passion, but this dish is not one you can set and forget. Don't leave the risotto alone for more than 3 minutes. If you forget to stir it often, it will stick together and form a huge lump.
Method of preparing the risotto:
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Heat 2 tbsp of oil over a medium flame. Fry the nutmeg and half of the sage for 30 seconds, then add the onion. Season with salt and cook until soft.
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Add the rice. When it starts to be toasted and fragrant, add the wine. Continue cooking, stirring occasionally, until nearly evaporated, 2 to 3 minutes.
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Reduce heat and add 3/4 cup vegetable broth. Stir often and let simmer. When the broth is nearly all absorbed, add the remainder in small batches over the course of 25-30 minutes until the texture is thick.
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Fold in the cheese, pumpkin puree, butter, and the rest of the sage. Cook for another 5 minutes. Serve hot.
Chef's Tip:
Add turmeric and pepper for a warming effect.
Source: https://www.delish.com/
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