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Roasted Pumpkin Risotto

Source of Recipe

Practicalkitchen.com

6 cups Chicken Stock (or vegetable stock)
1 onion (medium size) diced finely
1 garlic clove, chopped finely
2 cups Arborio rice
1 cup white wine
2 cups diced roasted pumpkin, slightly undercooked
Rocket leaves
Roasted pinenuts
butter
salt, pepper
shaved parmesan cheese

Sauté onion and garlic in butter. Add rice, stirring continuously
until it starts to color. Add wine and continue to cook, stirring
until wine has been absorbed. Add enough stock to cover the
rice by about 1 inch and stir. When it has been absorbed add
remaining stock, one cup at a time as it is absorbed, cooking
the rice for approximately 20 minutes or until it is al dente
(just cooked).

When the rice is cooked, add the pumpkin, spinach, pinenuts
and a knob of butter. Season with salt and pepper, fold in the
parmesan cheese and serve. Save some of the parmesan
cheese for garnish on top of the risotto.

Other additions could be: sundried tomatoes, artichokes,
olives, roasted red peppers, diced zucchini, Italian sausage.

Serves 6