• Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings



In a large sauté pan over medium heat, add olive oil and onion. Cook until onion is soft and translucent, then stir in garlic puree. Add rice and toast in oil for about 2 minutes. Next, add wine and stir until liquid is absorbed.

Add chicken broth ½ cup at a time, allowing liquid to absorb before adding more. Continue adding broth in this manner until the risotto is creamy and the grains are softened but not mushy.

When rice is almost done stir in pumpkin, cinnamon and Parmesan and season with salt and pepper.