Easy Entertaining Meal

• Add broth to a small saucepan warm over medium heat.
• In a large skillet or saucepan, heat olive oil over medium heat.
• Saute onion and garlic in the pan and cook until soft.
• Add the sage, salt and pepper, and rice.
• Stir for approximately 3 minutes (until rice is translucent but not browned) and then slowly add the wine.
• Once the wine has absorbed, add the pumpkin.
• Pour in the broth a little at a time, stirring constantly, allowing the moisture to cook off each time.
• Continue to cook until rice and pumpkin are no longer firm, but not sticky (approximately 30 minutes).
• Add more broth if necessary.
• Serve immediately and sprinkle risotto with nutmeg and parmesan.

Good to know: for a quick weeknight dinner, shorten the prep and cooking time for this recipe by substituting two cups of canned pumpkin for raw pumpkin and use Orzo, a small Italian pasta that cooks faster than Arborio rice. Throw in a cup of chopped cooked chicken or turkey and you’ve got a meal.

• Preheat oven to 350 degrees.
• Rinse, pat dry, gently lift up the skin, and set aside chicken breasts.
• In a small bowl, mix together stuffing ingredients.
• Stuff the ricotta mixture under the skin of the chicken breasts and season with salt and pepper.
• Place chicken breasts on lightly oiled baking pan or oven-proof skillet and cook for approximately 30 minutes or until chicken breasts are brown and crisp.
• Remove chicken from the oven and serve immediately.

Good to know: use fresh or dried cranberries for this recipe.