Pumpkin Risotto

Chef Paul Smith
Ingredients: 

1 cup Arborio rice

1 T minced sweet onion

1 T olive oil

3 cups chicken or vegetable stock

1 T butter

1/2 cup heavy whipping cream

1/4 cup small diced fresh pumpkin

3 T grated parmesan cheese

Salt & Pepper to taste

Directions: 

Toast rice in olive oil in sauce pot.

Add sweet onion and pumpkin.  Cook for 1 minute on high.  Add chicken stock - 1/3 at a time - stirring constantly until absorbed by rice. 

Taste to insure rice is al dente.  Add heavy cream, parmesan cheese, and butter.  Salt and pepper to taste.  Serve immediately.

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