Pumpkin and Pine Nut Risotto

Submitted by Amelia Hohl

Prep time 20 min. Cook time 35 min.

Ingredients:

1 lb pumpkin , seeded
3 Tbs butter
2 Tbs olive oil
½ Cup pine nuts
1 onion, chopped
2 garlic cloves, crushed
1 ½ cups Italian risotto rice
2/3 cup white wine (optional)
3 ¾ cup hot chicken or vegetable stock
½ cup freshly grated Parmesan cheese
salt and pepper

Directions:

Cut up and peel pumpkin into chunks. Melt half of the butter in a large saucepan with oil and sauté pumpkin for 3 minutes. Add pine nuts and sauté for 2 minutes until golden. Drain and set aside to add last,
Add the Onion to the pan and sauté for 3-4 min until soft. Add garlic and rice and cook, stirring for one minute. Pour wine in and let bubble until completely evaporated.
Add a little hot stock and cook, stirring, until it is absorbed. Keep adding stock slowly for about 20 minutes until the rice is soft and the mixture is thick and creamy.
Return the pumpkin and the pine nuts to the pan with the remaining butter and half the Parmesan. Check the seasoning and spoon the risotto onto plates. Serve sprinkled with remaining Parmesan.
This is out of this world delicious!

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