12 oz pumpkin (peeled & de-seeded) you can also use red kuri, butternut or buttercup squash
1 small onion
1 clove garlic
1 Tbsp. olive oil
1 Tbsp. butter
1 1/2 C. Arborio rice
3 C, light stock (veggie or chicken)
3/4 C. grated parmesan cheese
1 pinch of nutmeg
1 pinch of pepper
1 tsp. aged balsamic vinegar
1.) Peel and de – seed the pumpkin/squash Cut into a relatively small dice
2.) Peel and dice the onion and garlic.
3.) Warm stock to med in a separate pan.
4.) Heat a large skillet to medium heat, and drizzle with olive oil. Add onions and cook for around 5 min, until the onions are soft , but not brown.
5.) Add the garlic and pumpkin / squash and cook for a few more minutes until the Pumpkin/squash begin to soften. Once softened mash up a bit with a wooden spoon, to form a rough puree.
6.) Add the rice and cook for a few more minutes. Add enough warm stock to cover the rice, about 2 ladles. Continue to add stock as it is absorbed while stirring.
7.) Once the rice is cooked and the stock is absorbed , remove from heat, and stir in parmesan, nutmeg and pepper, and adjust.
8.) Garnish with shaved parmesan or brown butter, serve hotMORE TO EXPLORE