Fall Flavours: Chicken, Pumpkin & Sage Risotto – Ribeye Butcher Shop

Ingredients

• 2 cups Arborio rice
• 1 small cooking pumpkin (about 2 cups pureed pumpkin)
• 4 cups chicken stock
• 1 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh sage leaves, chopped (plus extra for garnish)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 lb (450g) boneless, skinless chicken breast, cubed or sliced