2 cups peeled and diced pumpkin (pie pumpkin variety)
1/4 cup minced shallot
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup Brothers Marketplace Arborio rice
1 tablespoon fresh lemon juice
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh sage
In medium saucepot, heat stock, covered, over medium heat. In large high-sided skillet, heat butter over medium heat. Add garlic, pumpkin, shallot, salt and pepper; cook 5 minutes or until pumpkin is tender, stirring frequently.
Stir in rice; cook 2 minutes or until rice grains begin to turn translucent. Add lemon juice; cook 1 minute. Add stock, 1 ladle at a time, stirring constantly and waiting until all stock has been absorbed before next addition; continue adding stock until rice is al dente. Stir in cream; cook 1 minute or until heated through. Remove from heat; stir in cheese and sage.