Pumpkin And Sage Risotto With Pine Nut Sauce

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 clove garlic, crushed
• 1 -2 tablespoon fresh sage
• 3 cups arborio rice
• 2 cups fresh pumpkin, diced
• 1 3/4 pints boiling vegetable stock
• 1/3 cup pine nuts
• 1/3 cup finely shredded parmesan cheese
• 4 tablespoons milk
• 1 pinch ground nutmeg
• salt
• freshly ground black pepper

1. Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
2. Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
3. Add 1/4 pint of stock and simmer, stirring until absorbed.
4. Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
5. Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
6. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
7. Season to taste and serve at once.

olive oil, onion, clove garlic, fresh sage, arborio rice, fresh pumpkin, vegetable stock, pine nuts, parmesan cheese, milk, ground nutmeg, salt, freshly ground black pepper

Taken from www.food.com/recipe/pumpkin-and-sage-risotto-with-pine-nut-sauce-14150 (may not work)