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Ingredients

Serves 4 as a main course, serves 8 as a first course

• 1 small sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
• 1 tablespoon olive oil
• 2 cups shredded Roast Duck, rendered duck fat reserved separately
• 1/4 cup chopped onions
• 2 cups Arborio or Carnaroli rice
• 1 tablespoon very finely chopped garlic
• 6 to 8 cups Brown Chicken Stock
• 1 1/2 teaspoons coarse salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter, room temperature
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil
• 1/2 cup freshly grated Parmesan cheese, plus more for garnish
• 1/2 cup Spicy Roasted Pumpkin Seeds
• Chopped chives, for garnish

Description

This Wonderful Risotto Is A Perfect Fall Dish Courtesy Of Emeril Lagasse.

Martha Stewart