Pumpkin risotto

•  4 C stock
• 2 T olive oil
• 2 T butter, divided
• onion
• 1-2 garlic cloves
• pumpkin puree (I usually save it to add at the end so those who don't like pumpkin can get some first, so about half a pound of pumpkin is about right with half the recipe)
• 1 1/2 C arborio rice
• 2 sprigs fresh sage 
• 1/2 c Parmesan cheese
• salt and pepper to taste
• 3.5 oz prosciutto, chopped (optional, I didn't add this)
• fresh thyme for garnish

1. Warm stock to a simmer in its own pot. 

2. In another pot, place oil and 1 T butter over medium heat. Add onion and cook until softened, then add garlic and cook for 1 more minute. If you have raw pumpkin, you can finely dice it and add it here (needs to cook about 20 minutes) or add cooked, roasted pumpkin later. 

3. Add rice and cook for a minute, stirring constantly, until translucent. Add sage and some stock, stirring until absorbed. Reduce heat to medium low and gradually add stock until rice is tender.

4. Stir in 1 T butter, Parmesan, salt and pepper, thyme, pumpkin and/or prosciutto, as desired. Can also garnish or serve with creme fraiche, if desired.