Pumpkin Risotto
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 cup finely chopped onion
- 1 tablespoon chopped garlic
- 2 cups arborio rice
- 1 cup dry white wine
- About 6 cups of hot chicken stock or vegetable stock
- 1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender
- 1/2 cup grated Parmesan
- 4 tablespoons unsalted butter, cut into small pieces
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