Pumpkin Risotto Recipe

Heat oil in a large, heavy-bottomed saucepan over medium-high heat. Add leeks and saute until golden brown and tender, about 5 to 8 minutes. Transfer to a plate and set aside.

Meanwhile, in a separate saucepan, bring vegetable broth to a simmer. Cover and hold warm over low heat.

Heat remaining oil in first saucepan over medium-high heat. Add rice and salt and stir until completely coated. Add reserved leeks and 1/2 cup of hot broth. Cook, stirring constantly, until liquid is absorbed. Repeat process with remaining broth, adding in 1/2 cup increments until broth is absorbed and rice is creamy but toothsome. Stir in pumpkin, cheese, sage and pepper. Remove from stove and allow to stand 5 minutes before serving.