Pumpkin Risotto

By KDHarmon

Ingredients

• 1 quart chicken stock
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, grated or chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• Prepared pumpkin, to taste
• Nutmeg, grated, to taste
• Salt and pepper
• 2 tablespoons butter
• 7 or 8 leaves fresh sage, slivered
• 1 cup grated Parmigiano-Reggiano
• Can also be prepared with 1 (10-ounce) box cooked frozen butternut squash

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Stir in pumpkin to taste and season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.

For Butternut Squash:
Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time.