This risotto recipe is a decadent fall staple full of complementary flavors. It’s great as a meal on it’s own or served alongside fish or chicken. You will want to make this one year-round!
Heat broth in a saucepan until boiling, then reduce heat and let simmer on the stovetop.
Heat olive oil in a small saute pan, and add sage leaves until crispy, about 10 - 15 seconds. Remove from pan and set aside.
Transfer the heated olive oil to a large saucepan. Heat oil on medium high heat, and add the shallots, cooking until translucent.
Add the rice, and cook stirring until the rice is opaque, about 2 minutes.
Add mushrooms and wine, stir until most of the liquid is evaporated. Add 1 cup of broth, stirring until most of the liquid is gone. Continue to add broth 1/2 cup at a time until most of the liquid has evaporated. Stir continuously.
Once all the broth is gone, add pumpkin, cheese, salt, and pepper. Stir until incorporated, about 2 minutes. Divide risotto into 4 bowls and top with fried sage leaves and cheese.