Pumpkin Risotto

Ingredients:Pumpkin risotto
• 1/2 pumpkin, peeled and cut into 3/4-inch dice
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 3/4 cup dry sherry
• 4 TB spoons oil
• 1 cup dry arborio rice
• 1/2 teaspoon salt
• 2 1/2 cups chicken stock
• 1/4 teaspoon cayenne pepper
• 2 TB spoons unsalted butter
•  2 TB spoons grated Parmesan

Directions:
• Heat the oil in a nonstick medium saucepan.
• Add the pumpkin and 2 garlic cloves and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes.
• Remove the pumpkin from the saucepan.
• Add onion and the rest of the garlic to the saucepan.
• Saute 2 minutes.
• Stir in rice and saute 2 minutes more. (Do not allow rice or onion to brown).
• Deglaze pan with sherry, stirring until liquid evaporates.
• Add 1/2 cup of warm stock; stir until absorbed.
• Continue adding stock 1/2 cup at a time until all stock is used and rice is tender, 25-30 minutes.
• • Stir in the pumpkin.
• Cook until pumpkin is warm, about 5 minutes.
• Season risotto with salt and cayenne.
• Off heat, add 2 TB spoons butter and the Parmesan cheese.

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