Pumpkin Risotto

Pumpkin Risotto :::drool:::

You need:

Olive oil

1 Medium Onion

3/4 Aborio rice

3 cups of chicken stock

1/2 can of pumpkin

Salt

Pepper

Nutmeg

Butter

Grated parmesan cheese

Pour chicken stock into a sauce pan, and bring to a boil. Add pumpkin and a pinch of nutmeg to the stock, and simmer. In a separate pot begin to heat a few tablespoons of oil. Cut up half a medium onion, add it to the hot oil, then hit it with salt and pepper to help melt the onions. When the onions are translucent, add aborio rice to the oil. Toast for around 3 minutes while stirring. Add pumpkin mixture to the rice 1/2 a cup at a time. Stir constantly until the liquid is absorbed. Repeat until the pumpkin is completely worked into the rice. Hit it with more pepper and 1 tablespoon of butter. Stir until butter is melted and remove from heat. Add a nice handful of parm, to taste. Stir until combined, or until you can't resist taste testing.

WARNING: This pot of amazingness is as hot as lava. You will burn yourself unless you allow it to cool before tasting. I learned this lesson many years ago, and still can't resist.