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.

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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.