Pumpkin Risotto

Side Dishes
  • PumpkinRisotto-Oct20121 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion
  • 2 cloves garlic, crushed
  • 1 1/2 cups Arborio rice
  • 1 cup diced pumpkin
  • 3-4 cups hot chicken or vegetable stock
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper
  • Fresh herbs for garnish

Heat butter and oil together in a large frying pan. Add onion and garlic and sauté. Add rice and continue cooking about a minute, stirring until the rice is coated in the oil mix. Stir in the pumpkin and 1 cup of the hot stock. Simmer until the liquid is almost all absorbed, stirring often (do not boil). Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender (about 20 minutes). Add the Parmesan cheese and season with salt and pepper to taste. Garnish with fresh herbs and serve. Serves 4.