Pumpkin Risotto with Roasted Apples and Risotto - bulb fennel

Method

• Preheat oven to 425 degrees F. Arrange the fennel and apple on a baking sheet in one layer with a sprinkle of salt.
• Use olive oil, parchment paper, or cooking spray so the veggies dont stick.
• Roast the apple and fennel for 15 minutes until darkened at the edges.
• Meanwhile, make the risotto.
• Add 2 tablespoons of the butter to a large skillet over medium heat.
• Add the onion and cook for 3 minutes to soften slightly.
• Add the garlic and rice and cook for 3 minutes more, stirring, to coat the rice in the butter and let it toast slightly.
• One cup at a time, add stock to the skillet and stir until its all incorporated.
• Repeat for about 20 minutes, then taste the riceit should be mostly cooked.
• When the rice is nearly cooked, add the pumpkin and chopped sage.
• Keep adding chicken stock and stirring until its all absorbed until the rice is fully cookedyoull use 4-6 cups of stock and water, total.
• When the rice is cooked through and creamy, add the Parmesan and remaining butter.
• Stir everything together and taste the risotto; add salt to your preference.
• Serve the risotto topped with the roasted vegetables and extra Parmesan.
• Enjoy!