MAPLE PUMPKIN RISOTTO

Good morning, my Hunny is making Maple Pumpkin Risotto this morning for his Remembrance/Movember Lunch at work. The idea was to cook something starting with M or R so why not both! I found the recipe for him at Coombs Family Farms.  He said he'd put some in the fridge for my lunch today. I'm a very lucky girl!!!

The house smells delightful!

Pumpkin Maple Risotto

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1 cup finely chopped yellow onion
• 2 cups arborio rice
• 1 cup dry white wine
• About 6 cups of low-sodium chicken stock (such as Imagine)
• 10 oz pumpkin, peeled and chopped into medium dice
• 2 Tbsp Coombs Family Farms pure maple syrup
• 1 tsp nutmeg
• 1/2 cup freshly grated Parmesan
• Salt and pepper to taste

Directions:

Heat broth in large saucepan and keep hot on back burner. In medium-size heavy saucepan, heat the olive oil over medium-high heat. Add onion and saute, stirring continuously until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon. Add the white wine and continue cooking, stirring often, until absorbed by rice. Pour in 1 cup of stock and continue to cook, stirring often, until all the liquid is absorbed. About half way through stock, add pumpkin, syrup and nutmeg. Continue cooking and adding stock until all stock is absorbed, ½ to 1 cup of stock at a time until rice is al dente. Remove from heat and stir in cheese, reserving some to sprinkle on top before serving. Serve hot.