1 onion, chopped
1 tbsp olive oil
2 cups arborio or risotto rice
1 cup white wine
4 cups vegetable broth
1 cup (not can) pumpkin
1 tsp ginger, finely chopped or grated
1 tbsp sage, finely chopped
1 tbsp earth balance
In a large sauce pan, cook the onions on medium-low.
In a separate bowl, mix the pumpkin, ginger, sage and earth balance. Set aside.
Once the onions are soft and translucent, add the rice and stir until all is well incorporated. Cook for about 2 minutes. Add the wine, cook and stir until wine is almost completely absorbed. Add the broth, half a cup at a time, waiting until it is absorbed to add the next.
When you are down to you last half cup of broth, add it to the pumpkin mixture and stir until well mixed. Add the mixture to the rice, cook for about 5 more minutes.
Serve and enjoy.
Make sure the liquid you are adding to the rice (wine and broth alike) is hot. I kept the broth in a sauce pan, next to the rice pot. Once the liquid is half absorbed in the rice, I turn the burner below the broth on medium to warm it up before scooping the next half cup.