Pumpkin Risotto Recipe - Los Angeles Times

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, cut into 1/4-inch dice
• 1 large clove garlic, minced
• 1 1/2 cups Vialone Nano or Arborio rice
• 1/3 cup dry white wine
• 1 1/2 teaspoons minced rosemary
• 1 cup pumpkin puree
• 3 1/2 to 4 cups vegetable broth
• Salt and pepper
• 1/3 cup chopped toasted walnuts
• Walnut oil
• Grated Parmigiano-Reggiano cheese