Pumpkin Risotto

Autumn's Warmth, Slowly Stirred

Risotto asks something of you that most dishes don't — your presence. You can't rush it, can't walk away. And there's a quiet gift in that. Pumpkin risotto arrives each autumn like a small ritual, turning the season's most abundant ingredient into something deeply tender and grounding. The stirring is meditative. The color, a deep amber warmth. It's the kind of dish that makes an ordinary evening feel like it was planned with intention.

Ingredients

• 1 teaspoon Alessi Extra Virgin Olive Oil
• 1/2 onion, diced
• 1 teaspoon Alessi Garlic Puree
• 1 cup Alessi Arborio Rice
• 1/2 cups dry white wine
• 4 cups chicken broth
• 1 cup pumpkin puree
• 1/2 teaspoons ground cinnamon
• 1/3 cups grated Parmesan cheese
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. In a large sauté pan over medium heat, add olive oil and onion.
2. Cook until onion is soft and translucent, then stir in garlic puree.
3. Add rice and toast in oil for about 2 minutes.
4. Next, add wine and stir until liquid is absorbed.
5. Add chicken broth ½ cup at a time, allowing liquid to absorb before adding more.
6. Continue adding broth in this manner until the risotto is creamy and the grains are softened but not mushy.
7. When rice is almost done stir in pumpkin, cinnamon and Parmesan and season with salt and pepper.