Pumpkin, Parmesan Risotto

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, warmed
• 1 cup pumpkin (diced or sliced…bite sized)
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons butter

Instructions:

• In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, pumpkin and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
• Add the Arborio rice to the saucepan and stir to coat the rice with the oil. Cook for about 1-2 minutes, until the edges of the rice grains start to turn translucent.
• Pour in the white wine and stir until it's mostly absorbed by the rice.
• Begin adding the warm broth to the rice, one ladleful at a time. Stir constantly and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (about 18-20 minutes).
• Stir in the nutmeg, and cook for an additional 2-3 minutes, until the pumpkin is fully incorporated.
• Remove the saucepan from the heat and stir in the grated Parmesan cheese and butter until melted and creamy.
• Season with salt and pepper to taste.
• Serve the pumpkin risotto in individual bowls with an extra sprinkle of grated Parmesan cheese.