Pumpkin Risotto with HALE Bone Broth

Ingredients:

• 1½ cups Arborio rice

• 4 cups Hale Bone Broth (Original), heated 

• 1 cup pumpkin puree

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tbsp butter

• ½ cup grated parmesan cheese

• ½ tsp salt

• ¼ tsp nutmeg

• Fresh sage (optional for garnish)

Directions:

1. Warm Hale Bone Broth in a saucepan and keep simmering on low heat.

2. In a large skillet, heat olive oil and butter. Add onion and garlic; sauté until soft.

3. Add Arborio rice and stir for 1–2 minutes until lightly toasted.

4. Begin adding broth one ladle at a time, stirring frequently until absorbed before adding more.

5. After about 15 minutes, stir in pumpkin puree, nutmeg, and salt. Continue adding broth until the rice is creamy and tender (about 20 minutes total).

6. Remove from heat, stir in parmesan, and top with sage.

Cozy tip: serve with a drizzle of olive oil or a spoonful of roasted pumpkin on top.