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 |
- In a Large hot Pan/Skillet, add olive oil and a pinch of salt. Wait about 30 seconds and add garlic and sage.
- Add rice and cook until translucent, stirring often about 1 minute. Deglaze the pan with wine and stir.
- Add 1/2 cup chicken stock and stir to incorporate. Repeat until there’s no stock left and rice is fully cooked (taste the rice to know when it’s cooked).
- Stir in pumpkin puree and Parmesan, and cook just enough to heat the pumpkin.
- Add pinch of salt, and 1/2 Tbsp of cinnamon powder.
- Remove from heat. Top with remaining cinnamon and sage.
Serve and enjoy.
