Pumpkin White Rice Risotto

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened. Stir in the hearts of palm rice, pumpkin puree, vegetable broth, and sage. Bring to a simmer.
2. Reduce heat and simmer until the liquid has been absorbed and the rice is cooked through.
3. Stir in the Parmesan cheese and parsley until melted and combined.
4. Season with salt and pepper to taste. Serve hot.