Pumpkin Risotto Recipe | The Bittman Project

Ingredients

• 5 cups 1-inch cubes pumpkin flesh
• 6 tablespoons butter or olive oil
• 1 large or 2 medium onions, diced
• 1 tablespoon minced garlic
• 1/4 teaspoon ground nutmeg
• 1 tablespoon minced fresh sage or rosemary
• 1 1/2 cups arborio or other short-grain rice
• Salt and freshly ground black pepper
• 1/2 cup dry white wine
• 4 to 6 cups chicken, beef or vegetable stock
• 1/2 cup freshly grated Parmesan, plus more for garnish
• 1/4 cup thinly sliced almonds or chopped pistachios