- 2 tablespoons olive oil
- 1 onion, diced
- 2 cups diced peeled fresh pumpkin
- 2 cups arborio rice
- 6 cups chicken broth, heated
- Leaves from 1 sprig fresh rosemary
- A few dried porcini mushrooms, rinsed
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- Salt
- Freshly ground black pepper
- Heat the olive oil in a large saucepan over high heat and sweat the onions until soft. Add the pumpkin and cook, stirring often, until softened, about 8 minutes. Add the rice, stirring with a wooden spoon to make sure each kernel is coated with oil.
- Add 3 cups of the hot chicken broth, the rosemary, and porcini mushrooms to the rice. Bring slowly to a boil, then reduce to a simmer. As the broth is absorbed, add more broth and stir often.
- Cook the rice until it is slightly al dente and most of the broth has been absorbed. The rice should be creamy and porridge-like. This should take about 18 minutes. Then finish the risotto by stirring in the butter and Parmesan cheese. Remove from the heat and season with salt and pepper before serving.