This is a wonderful dish to make for this season, instead of chili try making Pumpkin Risotto. This recipe was provide by Angela Pasetti Holland
Risotto Con La Zucca
7 to 8 cups chicken stock
4 Tbs. Olive oil
2 Tbs. unsalted butter separated
1 small onion, finely chopped
2 cloves garlic, smashed
2 cups Arborio rice
1-1/2 cups cooked pumpkin (I use butternut squash)
Fresh sage leaves, minced (approximately 6-8)
Salt and pepper to taste
¾ – 1 cup freshly grated Parmigiano Reggiano
Sage leaves for garnishing (optional)
In a saucepan, heat stock to simmer and hold at a slow simmer. In a large heavy bottomed saucepan (next to stock), heat 1 tbs. butter and olive oil over a medium-high flame. Add onion and garlic. Sautee for 2 minutes or until translucent. Remove garlic cloves when slightly browned and discard. Add the rice and stir with a wooden spoon until well coated and ‘toasted’ about a minute. Add 1-1/2 cups hot stock. Stir until the rice has absorbed most of the liquid but is not sticking to the pan. Add another 1-1/2 cups hot stock, stirring again until most of the liquid has been absorbed. Repeat a third time adding the pumpkin and sage. Continue to stir until the rice has absorbed most of the stock. Repeat with another 1 to 1 ½ cups hot stock as needed and add salt and pepper to taste. After about 20 to 25 minutes, rice should be firm but tender (al dente). Leave risotto a little runny before adding the cheese so it will have a creamy but not stiff texture.
Add the remaining 1 Tbs butter and Parmigiano Reggiano.
Stir to blend. Ladle onto plates, garnish with a sage leaf, serve topped with additional grated Parmigiano.
Makes four main course servings or six appetizer servings