Pumpkin Risotto Recipe

Ingredients:

• 1 small pumpkin, peeled and diced
• 2 cups Arborio rice
• 1 onion, diced
• 4 cups chicken or vegetable broth
• 1 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, heat the broth until boiling and then reduce heat to a simmer.
2. In a separate large pot, melt the butter over medium heat.
3. Add the diced onion and sauté until the onion is translucent.
4. Add the Arborio rice and cook for 2-3 minutes until lightly toasted.
5. Make sure the pot is on medium heat and add 1/2 cup of white wine and stir constantly until the liquid is absorbed.
6. Continue adding 1/2 cup of broth at a time, stirring constantly until the liquid is absorbed before adding more.
7. When you have used about 3 cups of broth, add the diced pumpkin and continue adding broth 1/2 cup at a time
8. When all the broth has been added and the rice and pumpkin are cooked through, add Parmesan cheese and salt and pepper to taste.
9. Serve hot and top with freshly chopped parsley if desired.

Verdict:

This recipe is perfect for autumn and winter days. The creamy risotto combined with the sweetness of the pumpkin and the saltiness of the Parmesan cheese makes it a delicious and hearty meal.

Serving Suggestions:

Pumpkin risotto is great as a main dish, but can also be served as a side dish with roasted chicken or grilled fish. It pairs nicely with a crisp, white wine like Pinot Grigio.