Pumpkin Risotto

This is the first recipe I made from my home-grown, home-made pumpkin puree. It could also be made with pureed squash.

Adapted from Chef In You, serves two

1 tbsp butter
2 cloves garlic, finely minced
1 onion, finely chopped
1 cup arborio rice
1 cup pumpkin puree
5 to 8 cups of vegetable stock or water
1/4 teaspoon nutmeg
Salt
Pepper
4 tablespoons parmesan cheese, grated, plus more for garnish
Balsamic vinegar, for garnish

Melt the butter in a sauce pan over low heat. Add the garlic and onions and saute until soft. Add the rice and saute until the grains are translucent, about 2 minutes.

In the meantime, warm the vegetable stock or water in another saucepan. Ladle 1/2 cup of warm stock in to the rice and stir well. Continue adding stock, 1/2 cup at a time, every time the rice absorbs the liquid, while stirring constantly. Continue cooking and adding stock until the rice is tender. With the last of the stock, add the pumpkin puree.

Remove from the heat and stir in the cheese, nutmeg and pepper. You can also add another tablespoon or more of butter if you desire a creamier risotto.

Top with additional parmesan cheese and balsamic vinegar. Serve immediately.

Amy