Brown Butter Pumpkin Risotto

Ingredients

• .25 cup olive oil
• .25 cup fresh sage leaves
• 1 1/2 cups canned pure pumpkin purée
• 2 Tbsp Better Than Bouillon Roasted Garlic Base
• 2 bay leaves
• .33 cup butter
• 1 large onion, diced
• .25 cup chopped fresh sage
• 1 2/3 cups Arborio rice
• 1 pinch each salt and pepper
• .5 cup dry white wine
• 2 Tbsp grated Parmesan cheese
• 1 pinch ground nutmeg
• .33 cup shaved Parmesan cheese