I love the delicate tastes of the pumpkin mixing with the hardier rice.
Pumpkin Risotto
1/4 c. Onion finely chopped
1/2 c pumpkin puree
1 Tbsp. Olive Oil
1 C. Arborio Rice
3 C. Chicken Stock
2 TBSP salted butter
1/3 c Parmesan Cheese (Please use some quality here, folks, none of the fake stuff in the green container!)
1/2 tsp. Basil
salt
Heat chicken stock in a pot on stove on medium heat. Heat the olive oil in a pan over medium heat. Add the onion and saute for five or so minutes until the onions are no longer crunchy. Add rice into pan and stir for a minute, coating in olive oil. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Keep the burner just high enough to barely simmer the stock and risotto. You must pay attention, and stir it more than occasionally, but you don't have to be a slave to the stove top.
When the risotto has been cooking for 15 minutes, add pumpkin puree and basil. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. Once it is done, take it off the burner and stir in butter and Parmesan cheese. Salt to taste
