Garnish the center of each risotto with a pile of finely diced pumpkin, sprinkle with a teaspoon of toasted pine nuts, and place three to four sage leaves pointing outward from the center.

Now we're getting into the feel of fall with 'Roast Pumpkin Purée, Risotto, Fresno Pickles, & Pan Seared Squash and Brussels'. Click here for a printer-friendly version of the recipe below.