Pumpkin Risotto

Pumpkin Risotto
Stacey Brewster - Salt Lake City, UT

Ingredients
1 1/4 cups pumpkin
2 cups chicken stock
2 cups water
1 small onion, finely chopped
1 tablespoon olive oil
3/4 cup Arborio rice
1 oz grated Parmigiano-Reggiano (1/3 cup)
1 tablespoon unsalted butter
1 lemon

Cooking Instructions
Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.) Add juice of 1 lemon.
Remove from heat and stir in pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.