1 small pumpkin, peeled, deseeded, and cut into 1/2-inch chunks
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter
1 1/2 cups risotto rice
4 shallots, finely diced
4 cloves garlic, finely chopped
1 small onion, finely diced
1 quart chicken stock
2 tablespoons parsley, chopped
2 ounces shaved Parmesan cheese for garnish
Toss pumpkin chunks in olive oil and season with salt and pepper. Roast on a non-stick cookie sheet in a pre-heated, 400-degree oven until caramelized and soft, about 15 to 20 minutes.
In a heavy-bottom pot, melt butter over medium heat. Add rice and toast constantly, stirring until the rice becomes clear, about 5 minutes. Add shallots, garlic and onion and cook until fragrant and transparent. Season with salt and pepper.
Heat the chicken stock in a separate pot. Add 1 cup to the rice and stir until absorbed. Repeat this process until the rice is cooked but is al dente and creamy. Add cooked pumpkin and chopped parsley. Divide among 4 bowls and garnish with shaved Parmesan. Serves 4.
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