Pumpkin Risotto


1 cup Arborio rice
1 T minced sweet onion
1 T olive oil
3 cups chicken or vegetable stock
1 T butter
1/2 cup heavy whipping cream
1/4 cup small diced fresh pumpkin
3 T grated parmesan cheese
Salt & Pepper to taste



Toast rice in olive oil in sauce pot.

Add sweet onion and pumpkin. Cook for 1 minute on high. Add chicken stock – 1/3 at a time – stirring constantly until absorbed by rice.

Taste to insure rice is al dente. Add heavy cream, parmesan cheese, and butter. Salt and pepper to taste.

Serve immediately.

Recipe by:

Paul Smith