Pumpkin Risotto | Tante Marie's Kitchen

Ingredients

• 6 to 7 cups of vegetable broth
• 1/4 cup olive oil
• 1 3/4 cups Arborio rice
• 1-1/2 cups peeled, seeded and diced fresh pumpkin, butternut, or other firm-fleshed squash
• 1/2 cup dry white wine
• 1 Tbs. minced fresh sage
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup freshly grated Parmesan
• 3 Tbs. butter