Creamy Pumpkin-Sage Risotto

Cider vinegar adds tangy contrast to the warm spices in this autumnal twist on a classic Italian side.

Ingredients

• 8 cups vegetable stock
• 2 Tbs. olive oil
• 1 onion, finely diced
• 2 Tbs. chopped fresh sage
• ¼ tsp. ground nutmeg
• 1½ cups Arborio rice
• 2 Tbs. apple cider vinegar
• 1 (15 oz.) can pumpkin puree
• 4 Tbs. butter
• 1¼ cups grated Parmesan cheese

Instructions

1. In large pot over high heat, bring vegetable stock to a boil. Reduce heat and let simmer.
2. Meanwhile, in large nonstick pan over medium-high heat, heat oil. Add onions; cook 10 min., stirring often. Add sage and nutmeg; cook 2 min. more. Stir in rice. Add 1 cup stock; stir until almost absorbed. Reduce heat to medium. Continue adding 1 cup stock at a time for 15 min. or until rice is creamy and tender, stirring often.
3. Add last 4 ingredients and salt and pepper to taste; stir until heated through. Garnish with fresh sage, if desired.