Pumpkin Risotto
Ingredients
- 2 tablespoons olive oil
- 1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups)
- 2 medium white onions, finely diced
- 3/4 cup dry Riesling
- 1 1/2 teaspoons freshly grated nutmeg
- About 1 teaspoon freshly ground white pepper
- 1 teaspoon salt
- 7 cups canned low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1 1/2 cups arborio rice (about 11 ounces)
- 3 tablespoons finely chopped fresh flat-leaf parsley (optional)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
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