Pumpkin Risotto

Name: Pumpkin Risotto
Ingredients: For the Pumpkin:; 2 tablespoons olive oil; 1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups); 2 medium white onions, finely diced; 3/4 cup dry riesling; 1 1/2 teaspoons freshly grated nutmeg; About 1 teaspoon freshly ground white pepper; 1 teaspoon salt; For the Rice:; 7 cups Vegetable Stock for Risotto or canned low-sodium chicken broth; 5 tablespoons unsalted butter; 1-1/2 cups arborio rice (about 11 ounces); 3 tablespoons finely chopped fresh flat-leaf parsley (optional); 1/2 cup freshly grated Parmesan cheese, plus more for serving

Pumpkin Risotto was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Pumpkin-Risotto-recipe-3037.aspx?CCAID=cknwrdne04514bd" target="_blank">www.cooking.com.</a>

"This healthier risotto is full of the hearty, earthy flavors of fall, and makes an elegant first course at any dinner. Wine Recommendation: 1992 Kenwood Sauvignon Blanc..."

INGREDIENTS

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For the Pumpkin:

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2 tablespoons olive oil

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1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups)

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2 medium white onions, finely diced

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3/4 cup dry riesling

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1 1/2 teaspoons freshly grated nutmeg

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About 1 teaspoon freshly ground white pepper

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1 teaspoon salt

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For the Rice:

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7 cups Vegetable Stock for Risotto or canned low-sodium chicken broth

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5 tablespoons unsalted butter

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1-1/2 cups arborio rice (about 11 ounces)

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3 tablespoons finely chopped fresh flat-leaf parsley (optional)

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1/2 cup freshly grated Parmesan cheese, plus more for serving

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