ROASTED PUMPKIN RISOTTO

Steps:

• Preheat oven to 450° F.
• Carefully cut the kabocha in half and remove the seeds with a spoon.
• Season each half with salt and pepper before placing in the oven.
• Roast for 30-45 minutes on a baking sheet.
• When cooled, scoop out flesh and reserve.
• Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
• Saute the onion to soften (2-3 minutes).
• Add the Arborio rice and coat well with the oil while stirring.
• Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
• Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
• "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
• The risotto should be smooth and shiny.
• IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.