BALANCEWITHJESS.COM

Broth Fresh thyme & sage Mushrooms Unsalted butter Garlic Arborio rice Dry white wine Pumpkin purée Pumpkin pie spice Parmesan cheese

Ingredients

Add broth, thyme, sage, and salt to a pot. Cover with a lid and bring to a simmer.

1

In a large skillet, caramelize mushrooms. Set aside.

2

Melt butter and soften garlic. Then add rice and toast until lightly golden.

3

Pour in white wine and reduce until absorbed.

4

Add enough warm broth to cover the rice and let simmer until almost completely absorbed, about 5-6 minutes. Repeat twice until rice is al dente, thick, and creamy.

5

Turn heat down and stir in pumpkin and pumpkin pie spice.

6

Turn off the heat. Stir in Parmesan cheese, butter, and a last ladle of broth.

7

Top with mushrooms and serve immediately.

Serve

BALANCEWITHJESS.COM