Sometimes spending a little more money and a little extra time is completely worth it. I am grateful for the internet (and my mother-in-law) for teaching me how to cook and to my husband for eating it.
Roasted Pumpkin Risotto
1/2 sugar pumpkin, peeled and diced
4 Tbsp. olive oil
1/2 onion, diced
1 cup arborio rice
3-4 cups vegetable broth
3/4 cup romano / parmesan cheese
Cayenne pepper, to taste
Salt and pepper
Roast pumpkin with 2 Tbsp olive oil and salt and pepper at 425 degrees Fahrenheit for 40-45 minutes. Toss every ten minutes.
Heat vegetable broth in a saucepan. Heat remaining olive oil in a large saute pan. Add onion and cook over medium heat for 5 minutes, until softened. Add rice and cook for 2 minutes. One cup at a time add the hot vegetable broth. Stir consistently. Once that cup of broth has been absorbed, add the next. Continue doing this until the rice is al dente.
When the pumpkin is brown and soft, remove from the oven and puree in either a food processor or blender (add vegetable broth if it needs a little liquid). Add the pumpkin to the risotto. Watch the pale yellow rice turn to dark orange. Add a little cayenne and the parmesan or romano cheese.
Serve with a little more cheese and green onions if you like.
We ate this delicious dish with roasted artichokes. Enjoy!