📖 Instructions

1. First things first, we need to prepare our pumpkin. Peel and deseed a small pumpkin, about 1 pound. Chop it into small, roughly 1/2 inch cubes. Set these aside. Next, chop 1 small onion finely. If you’re like me and hate crying, make sure you use a sharp knife and cry-free techniques. Seriously, look them up, they’re a lifesaver!
2. In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Don't let it brown; we want a soft sweetness, not caramelized flavor here.
3. Add 2 cups of Arborio rice to the saucepan and toast it for 2-3 minutes, stirring constantly. This step helps to create the perfect creamy texture in your risotto. Trust me, don’t skip this step!
4. Pour in 1/2 cup of dry white wine. Stir to combine and let it evaporate almost completely. Then, we’re going to start adding warm broth. Mmm, broth!
5. Ladle in about 1 cup of warm vegetable or chicken broth into the rice. Stir continuously until absorbed. Keep adding broth, one ladleful at a time, until the broth is absorbed and the rice is cooked through but still retains a slight bite – al dente, as the Italians say. This process should take about 18-20 minutes.
6. Once the rice is almost cooked, gently stir in the chopped pumpkin cubes. If you want extra flavor, you can add a pinch of nutmeg or a little cinnamon at this stage.
7. Let the pumpkin cook along with the risotto until tender and heated through, about 2-3 minutes. Stir often.
8. Remove the saucepan from the heat and stir in 1/2 cup of grated Parmesan cheese. This step is what will bring your risotto to the next level of creamy texture and deliciousness. Add salt and freshly ground black pepper to taste.
9. Serve the risotto immediately. A sprinkle of extra parmesan cheese, some fresh parsley, and a drizzle of good quality olive oil make a wonderful garnish. Enjoy!