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Ingredients

• 6-7 cups  chicken stock
• 1 3-inch  cinnamon stick
• 4 tablespoons  unsalted butter, divided
• 1 tablespoon  olive oil
• 1/2 cup  finely chopped onions
• 1 15 ounce  canned pureed pumpkin
• 2 cups  Arborio rice
• 1 cup  dry white wine
• 1/4 cup  grated Parmesan-Reggiano cheese
• 1/3 cup  caramelized walnuts

Description

This Risotto Features Arborio Rice, Slow Simmered In Cinnamon-infused Chicken Stock With Pureed Pumpkin, And White Wine, Finished With Parmesan-Reggiano And Caramelized Walnuts.

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