Roasted Pumpkin Risotto

daringgourmet.com

Larry Dean Jackson

subheading: For the Roasted Pumpkin:

14 ounces fresh pumpkin , peeled and cut into 1 inch cubes

2 tablespoons olive oil

½ teaspoon sea salt

2 teaspoons each chopped fresh sage and rosemary

subheading: For the Pumpkin Risotto:

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small yellow onion , finely chopped

2 cloves garlic , minced

1 ½ cups Arborio rice

1 cup dry white wine

4 cups quality chicken broth (vegetarian/vegan: use vegetable broth)

½ cup grated Parmesan cheese

½ teaspoon kosher salt

⅛ teaspoon freshly grated nutmeg

⅛ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

freshly grated Parmesan for serving

Directions at daringgourmet.com

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