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

Description

Pumpkin Risotto, Recipe

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