Ingredients

• 2 Tbsp. butter​

• 1 large onion, diced

• 2 garlic cloves

• 1-1/2 Cups of arborio rice (the best one for making risotto)

• 1 Cup pumpkin or butternut squash, peeled and chopped

• 3 Cups of stock - chicken or vegetable, in a separate pot so it's heated and ready to use as you cook this recipe

• 1/4 Cup of parmesan or romano cheese, grated coarsely

• salt and pepper to taste - depending upon the salt content of your stock

• 1 Tbsp. chopped parsley

• 1 Tbsp. fresh chopped rosemary

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Here's how to make it:

In a small pot, prepare your stock so it's nice and warm for adding to your risotto as it cooks. 

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Using a large pan, heat to medium low and add butter. Then add your garlic and onions, cooking carefully so they don't burn. Cook for about a minute or two until the onion is translucent and soft. 

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Add the pumpkin chunks and cook until slightly browned, then add 1 cup of stock. Stir often and simmer until most of the liquid has been absorbed.

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Add the rice and another cup of the stock, stirring often until the stock has been absorbed. Continue adding the stock a bit at a time, until the rice is tender and you have used up all of the stock. They key to making a good risotto is to simmer on low, and never allowing the rice to dry up!

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Once the rice is cooked and tender, season with the salt, pepper and herbs, and taste for flavour preference. 

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Finally, turn off burner, set pan aside and sprinkle cheese. Serve immediately! Cheers!

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