Pumpkin Risotto

Ingredients:

• 1 small pumpkin, peeled and diced
• 1 onion, diced
• 1 clove garlic, minced
• 1 1/2 cups arborio rice
• 4 cups vegetable broth
• 1/2 cup grated parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the diced pumpkin and stir to combine with the onions and garlic. Cook for 5-7 minutes, until the pumpkin is slightly softened.
3. Add the arborio rice and stir to combine with the pumpkin mixture. Cook for 2-3 minutes, until the rice is lightly toasted.
4. Slowly add the vegetable broth to the pot, one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process until all the broth has been added and the rice is tender and creamy.
5. Add the grated parmesan cheese and stir until melted and well combined.
6. Season with salt and pepper to taste.

Serving Suggestions:

Serve the pumpkin risotto hot, garnished with fresh herbs such as parsley or thyme. You can also add cooked shrimp or scallops to make it a more filling meal. A glass of white wine pairs well with this creamy dish.

Verdict:

This pumpkin risotto is an easy and delicious way to enjoy the fall harvest. The pumpkin adds a subtle sweetness and creamy texture to the rice, while the parmesan cheese adds a salty umami flavor. This dish is perfect for a cozy night in or a dinner party with friends.