Roasted Pumpkin Risotto

I've been continually experimenting with new things to do with pumpkin since there's a lot of it lately. I've been getting it locally from a place called Freeway Orchard and it's been so fresh and delicious! This recipe is easy, and the result is a delicious, rich, creamy comfort food without the need for milk or cheese.

Roasted Pumpkin Risotto

Ingredients

• 1 tbsp EVOO
• 1/2 a pumpking
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 2 teaspoons rosemary leaves
• 4-6 cups vegetable stock
• Salt
• Freshly ground black pepper

Directions

Preheat the oven to 350.

Cut the half of the pumpkin in half so you now have 2 quarters. Place the cleaned pumpkin in a baking dish, open side down. 

Roast the pumpkin for about 45 minutes, until it has a nice texture, not too firm, not too mushy. 

Pull one half out of the oven and leave the other to continue to bake another 15 minutes or so.

Meanwhile, heat the stock in a large saucepan and leave on a low temp burner to keep it hot.

In a large pot, heat the oil over lo-med/medium heat and saute the onion until translucent, about 5 minutes.

Add the rice and cook for about 5 minutes. 

Add a ladleful of stock to the rice and cook until fully absorbed, about 3 minutes.

Continue this process ladleful by ladleful until the rice is cooked thoroughly. 

During this time, you can cube the first quarter of the pumpkin and once the other half is cooked thoroughly, remove from oven and mash (without the skin)

Stir the rosemary, salt, pepper and mashed pumpkin into the risotto.

Serve hot topped with the cubed pumpkin.

Enjoy!