Now that its fall, I like to make fall themed foods. Pumpkin is one of my all time favorite fall foods… Pumpkin bread, pumpkin muffins, pumpkin pasta… Just all things pumpkin. I even have a pumpkin candle that I only feel its right to burn during the fall. Don’t forget the Pumpkin Spice Latte at Starbucks too, its out of this world! For this recipe, you can adjust the amount of pumpkin to add, but I like my risotto more pumpkiny (if that is a word.)

Pumpkin Risotto Recipe

4 c chicken stock (or low sodium broth)
2 tbsp olive oil
1 medium onion, small dice
2 clove garlic, minced
1 c arborio rice
1/2 c white wine
1 tsp fresh rosemary, chopped
3/4 c pumpkin puree (unsweetened, canned)
2 tbsp grated parmesan cheese
2 tbsp butter
salt
pepper
1. Heat chicken stock in a small sauce pan, just to a simmer and reduce to low.

2. Heat olive oil in a medium size saute pan over medium heat. Add the onions and saute for a few minutes, then add the garlic and saute for one more minute, Pour in the arborio rice and cook, stirring constantly for 2-3 minutes to toast the rice.

3. Pour in the wine and stir until almost all evaporated. Add the rosemary and one cup of stock at a time and cook over medium heat, stirring almost constantly for about 20 minutes. Test the rice to see if its almost al dente. If it is, add the pumpkin and stir well to incorporate. Continue cooking until the rice is cooked.

4. Remove from heat and stir in the parmesan cheese, butter, salt and pepper. Garnish with shaved parmesan and parsley and serve immediately.

Makes 4 Servings