1 Sugar Pumpkin-smaller in size
¼ C. Olive Oil
1 C. Onions-small diced
1 Tbs. Fresh Sage-chopped fine
2 C. Arborio Rice
¼ C. White Wine-optional
5-6 C. Chicken or Vegetable Stock-seasoned with salt and pepper- heat to boil
¼ C. Parmesan Cheese-grated
2 Tbs. Butter-optional
Salt and Pepper to Taste
Preheat oven to 350°f .To roast pumpkin, remove stem, split in half from top to bottom, scoop out seeds and any stringy bits (save the seeds for toasting) and place cut side down on a greased baking sheet. roast in oven for 45 minutes to an hour or until tender.When tender, flip over and let cool. Scoop out the pumpkin flesh, and mash with a heavy spoon or potato masher to a semi pureed consistency. Reserve 1½ cups of this purée for this recipe. Reserve the rest for any other favorite pumpkin recipes.
Heat heavy bottom, wide pot over medium high heat. Add olive oil, onions, sage, and cook for 1 minute or until softened and sweet smelling. Add the rice and cook for another minute to coat the rice with the oil and to heat. Add the wine, stirring until rice absorbs. Reduce heat to medium and add the heated stock a half of a cup at a time while stirring with a wooden spoon. When rice has nearly absorbed liquid, add more. Continue for about 15-20 minutes until the rice is tender with just a hint of firmness at center. Finish rice by adding the 1½ C. of pumpkin puree, the cheese, butter, and season to taste with salt and black pepper. Serve immediately.