Recipe of Creamy Pumpkin Risotto

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 4 cups vegetable or chicken broth, kept hot
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tbsps olive oil
• ½ tsp dried thyme
• salt and pepper to taste
• fresh parsley, for garnish
• butter (optional, for added creaminess)

Instructions:

• In your SENSARTE Nonstick Sauce Pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes or until it becomes translucent.

• Add the minced garlic and sauté for another minute until fragrant. If you're using wine, pour it into the pan and let it simmer for about 2 minutes until it's mostly absorbed.

• Stir in the Arborio rice and cook for 2-3 minutes, or until the rice turns slightly translucent around the edges.

• Add the dried thyme and a pinch of salt and pepper. Next, stir the pumpkin puree into the rice until it's well incorporated.

• Begin adding the hot broth, one ladleful at a time, and stir constantly. Wait for the liquid to be mostly absorbed before adding more. Continue this process until the rice is creamy and cooked to your preferred level of doneness. This should take about 18-20 minutes.

• Once the rice is cooked, remove the pan from the heat. Stir in the grated Parmesan cheese until it's melted into the risotto. If you like, you can add a small pat of butter for an even creamier finish.

• Season the risotto with salt and pepper to taste. Your creamy pumpkin risotto is now ready to be served.

• Plate the risotto, garnish with fresh parsley, and if you want, a bit more grated Parmesan. Enjoy your delightful and comforting pumpkin risotto!