Roasted Pumpkin Risotto - cooking recipe

Ingredients

1 firm Japanese pumpkin
3 teaspoons virgin olive oil
1 medium white onion, diced
1 clove garlic, minced or pressed
2 cups arborio rice
1 cup dry white wine
6 -7 cups vegetable stock, well heated
4 teaspoons unsalted butter
1/2 cup grated parmesan cheese
1 teaspoon Italian parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
2 shallots, minced

Preparation

Preheat oven to 450\u00b0 F.
Carefully cut the kabocha in half and remove the seeds with a spoon.
Season each half with salt and pepper before placing in the oven.
Roast for 30-45 minutes on a baking sheet.
When cooled, scoop out flesh and reserve.
Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
Saute the onion to soften (2-3 minutes).
Add the Arborio rice and coat well with the oil while stirring.
Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
Cook, stirring constantly, for 15-20 minutes or until the risotto is\"al dente.
\"When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
The risotto should be smooth and shiny.
IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.