Pine Nut Brown Butter Risotto

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   heat the broth to boiling in a saucepan. heat the olive oil in a saucepan on medium. add rice and cook 3 minutes. add broth to rice one generous ladle-ful at a time, stirring as you go. add more broth as that added has been absorbed. use additional water if necessary to fully cook rice. set risotto aside when done. heat butter in small saucepan on medium until browned. add pine nuts to melted butter; cook and stir to prevent burning. when pine nuts are nearly browned, add sage. dish out risotto and top with brown butter sauce.

* Per serving · 4 servings · Values may vary.