Risotto with Pumpkin
Ingredients
- 2 tbsp. olive oil
- 1 tbsp. medium onion
- about 2 cups c. ‘Musquée de Provence’ pumpkin
- 2 c. Arborio rice
- 2 to 3 tbsp. dry white wine (optional)
- 6 c. chicken broth
- 1 sprig fresh rosemary
- 4 to 5 dried porcini mushrooms
- 2 tbsp. unsalted butter
- ¾ c. Grated Parmesan cheese
- Salt and freshly ground pepper
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