Pumpkin Risotto

Ingredients

• 1 ½ Tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• ½ tsp dried sage
• ½ tsp Kosher salt and freshly ground pepper
• 1 cup dry white wine
• 1 cooking pumpkin, peeled and cut into chunks (4 cups)
• 4 cups low sodium chicken or vegetable broth
• 1 ½ cups Italian short grain rice (e.g. Arborio rice)
• 1 tsp nutmeg
• ½ cup grated parmesan cheese