Pumpkin Risotto
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1/4 tsp. ground fresh nutmeg
- 2 tsp. finely chopped fresh sage, divided, plus leaves for serving
- 1/2 yellow onion, finely chopped
- 1/4 tsp. Kosher salt
- 8 oz. arborio rice
- 1 c. dry white wine
- 1 qt. low-sodium vegetable broth, heated
- 1/2 c. grated Pecorino Romano (about 1 oz.)
- 1/2 c. pumpkin puree
- 2 tbsp. unsalted butter
- Shaved ricotta salata, for serving
Instructions
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