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Pumpkin & Cinnamon Risotto

Ingredients
2 Cloves of Garlic
Salt(Himalayan for sweetness)
4 Tbsp of Chopped Sage
1 1/2 Cup Arborio Rice
1/3 Cup of White Wine(Pinot Grigio is best)
4 Cups of Chicken stock
1/2 Cup Parmesan Cheese
1/2 cup Pumpkin Puree
1 Tbsp Ground Cinnamon
Olive oil
  1. In a Large hot Pan/Skillet, add olive oil and a pinch of salt. Wait about 30 seconds and add garlic and sage.
  2. Add rice and cook until translucent, stirring often about 1 minute. Deglaze the pan with wine and stir.
  3. Add 1/2 cup chicken stock and stir to incorporate. Repeat until there‚Äôs no stock left and rice is fully cooked (taste the rice to know when it’s cooked).
  4. Stir in pumpkin puree and Parmesan, and cook just enough to heat the pumpkin.
  5. Add pinch of salt, and 1/2 Tbsp of cinnamon powder.
  6. Remove from heat. Top with remaining cinnamon and sage.
    Serve and enjoy.

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