Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cups diced peeled fresh pumpkin
• 2 cups arborio rice
• 6 cups chicken broth, heated
• Leaves from 1 sprig fresh rosemary
• A few dried porcini mushrooms, rinsed
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt
• Freshly ground black pepper

Instructions

1. Heat the olive oil in a large saucepan over high heat and sweat the onions until soft. Add the pumpkin and cook, stirring often, until softened, about 8 minutes. Add the rice, stirring with a wooden spoon to make sure each kernel is coated with oil.
2. Add 3 cups of the hot chicken broth, the rosemary, and porcini mushrooms to the rice. Bring slowly to a boil, then reduce to a simmer. As the broth is absorbed, add more broth and stir often.
3. Cook the rice until it is slightly al dente and most of the broth has been absorbed. The rice should be creamy and porridge-like. This should take about 18 minutes. Then finish the risotto by stirring in the butter and Parmesan cheese. Remove from the heat and season with salt and pepper before serving.