Ingredients:
2 Tbsp olive oil
½ lb fresh pumpkin or butternut squash, peeled and cut into 3/4 -inch dice (1 1/3 cups)
2 medium white onions, finely diced
7 ¾ cups vegetable stock or canned low-sodium chicken broth
1 lemon, juiced
1 ½ tsp freshly grated nutmeg
1 tsp freshly ground white pepper
1 tsp salt
5 Tbsp unsalted butter
1 ½ cups Arborio rice (about 11 oz)
3 Tbsp finely chopped fresh flat-leaf parsley
½ cup freshly grated Parmesan cheese, plus more for serving
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Heat the oil in a medium saucepan. Add the squash/pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in 3/4 cup stock, lemon juice, nutmeg, white pepper, and salt. Cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly.
- In a food processor, puree the pumpkin mixture until smooth. Transfer to a small bowl.
- In a medium saucepan, bring the remaining 7 cups of vegetable stock to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
- In a medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
- Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes. Stir in the pumpkin puree. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose. Stir in the parsley, parmesan, and the remaining 2 1/2 tablespoons butter.
- Spoon the risotto into warmed bowls and sprinkle the Parmesan on top. Serve immediately.