Pumpkin risotto

1 cup brown rice

1/2 cup onion, peeled and diced

4 garlic cloves, peeled and diced

3 1/2 cup filtered water

1 1/2 cup white wine Chardonnay 

2 tablespoons fresh sage, diced

2 teaspoons Celtic Sea salt

1/2 teaspoon ground pepper

1/2 teaspoon ground ginger

1 cup pumpkin purée

In a small sauce pan, add the water, pepper, ginger and pumpkin purée on medium heat. Warm a medium soup pot on medium high heat. Add the brown rice and toast for several minutes until it becomes fragrant. Reduce the heat to medium low, adding the coconut oil, onions, sage, and garlic. Sauté for several minutes until the onion is slightly translucent. In small amounts, add, alternating the water pumpkin mixture and Chardonnay to the rice, simmering gently and stirring often. Continue until the rice is cooked to your liking. Serve immediately and enjoy.