Happy Wednesday!
I don’t know about you but I can’t believe that it’s almost October! If you’re familiar with my blog then you know I absolutely love to cook seasonal…
Don’t get me wrong I love pumpkin pie maybe twice a year but I’m just not a dessert person. So I decided to make a savory pumpkin dish that’s fancy but certainly easy.
what you need:
what you do:
Heat olive oil in a skillet (one about two inches high) on medium, add in the onion and simmer until transparent. Then add in garlic and sage and cook for a couple seconds but don’t let the garlic brown.
Add in the rice and let it cook until it starts looking a little translucent but again don’t let it brown. Add wine.
Little by little add a cup at a time of the chicken broth and let it absorb. This may take a little but be patient (I cleaned the kitchen and meal prepped while the rice was cooking because I can’t sit still haha!).
Once the rice is cooked add in pumpkin and Parmesan until both are well mixed. Remove from heat and garnish with more Parmesan and sage.
This is the perfect Fall recipe if you’re looking for a way to use some pumpkin and don’t want to make sweets.
