Pumpkin Risotto with Browned Butter and Sage:

Name: Pumpkin Risotto with Browned Butter and Sage:
Ingredients: preheat the oven to 400 for roasting the pumpkin); 3 heaping cups raw peeled pumpkin, cut into cubes (you want to end up with 1 1/2 cups cooked); olive oil; 1 leek, trimmed, washed and sliced; 2 shallots, thinly sliced; 8 Tbsp unsalted butter; 10 large fresh sage leaves, roughly chopped; 1 cup arborio rice; 1/2 cup dry white wine; 1 26 oz box of chicken stock plus 2 cups water (this should leave you with a little to spare); salt; fresh pepper; 1/2 cup freshly grated Parmesan or Romano cheese; roasted pumpkin seeds for garnish

Pumpkin Risotto with Browned Butter and Sage: was pinched from <a href="http://theviewfromthegreatisland.blogspot.com/2011/11/pumpkin-risotto-with-browned-butter-and.html" target="_blank">theviewfromthegreatisland.blogspot.com.</a>

INGREDIENTS

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preheat the oven to 400 for roasting the pumpkin)

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3 heaping cups raw peeled pumpkin, cut into cubes (you want to end up with 1 1/2 cups cooked)

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olive oil

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1 leek, trimmed, washed and sliced

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2 shallots, thinly sliced

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8 Tbsp unsalted butter

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10 large fresh sage leaves, roughly chopped

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1 cup arborio rice

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1/2 cup dry white wine

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1 26 oz box of chicken stock plus 2 cups water (this should leave you with a little to spare)

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salt

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fresh pepper

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1/2 cup freshly grated Parmesan or Romano cheese

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roasted pumpkin seeds for garnish

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