Measurements

• 200g Pumpkin
• 1 tbsp Fresh Sage
• 200g Arborio Rice
• 750ml Vegetable Stock
• 1 Onion
• 2 cloves Garlic
• 50g Parmesan Cheese
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 100ml White Wine
• Salt, to taste
• Black Pepper, to taste

Preparation Method

• Heat olive oil in a pan over medium heat.
• Add onions and garlic, sauté until translucent.
• Stir in the diced pumpkin and cook for 5 minutes.
• Add Arborio rice, stir to coat with oil.
• Pour in white wine, cook until absorbed.
• Gradually add vegetable stock, one ladle at a time.
• Stir continuously, allowing each addition to be absorbed.
• Continue until rice is creamy and al dente.
• Stir in butter, Parmesan cheese, and chopped sage.
• Season with salt and black pepper to taste.
• Serve warm, garnished with extra Parmesan if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.