Pumpkin Risotto - kentuckymonthly.com

Ingredients

• 2 cups cubed pumpkin (we use a neck pumpkin, which is similar to a butternut squash and easier to peel and dice than a sugar pumpkin)
• 1 tablespoon olive oil
• Salt and pepper
• 6 cups chicken stock
• 3 tablespoons butter
• 3 shallots or ½ onion, finely diced
• 1½ cups Arborio rice
• 1 tablespoon rosemary, chopped
• ½ cup Parmesan cheese, grated, plus more for topping
• 1 cup fresh pumpkin puree