Pumpkin Risotto

• 2 cups aborio rice
• 2 liters chicken stock
• 1 clove garlic
• 2 cups grated pumpkin
• 1 sprig rosemary
• 2 tablespoons butter for the risotto
• 1 tablespoon butter for the pumpkin
• 2 tablespoons olive oil
• Crumbled Feta for serving
• Baby Spinach leaves for serving

1. Cook the grated pumpkin with the butter over medium heat. Cover during cooking to help the pumpkin sweat.
2. Meanwhile, start bringing the chicken stock up to a very gentle simmer.
3. Once soft, puree the pumpkin using 2 tablespoons of the chicken stock.
4. Heat the olive oil and remaining butter over medium heat in a large frying pan.
5. Add the rice and stir to make sure all grains are covered with the oil.
6. Add enough hot stock to cover the rice, add the garlic and rosemary.
7. Agitate the pan occasionally to loosen the rice.
8. Add additional stock one ladle-full at a time, keeping the rice covered. Check seasoning regularly.
9. Repeat until the rice is al dente and the consistency of the rice is nice and creamy.
10. Remove the rosemary and take off the heat.
11. Stir the pumpkin puree through and divide into serving bowls.
12. Add crumbled feta and baby spinach leaves for serving.

rice, liters chicken, clove garlic, pumpkin, rosemary, butter, butter, olive oil, serving, serving

Taken from www.epicurious.com/recipes/member/views/pumpkin-risotto-50049512 (may not work)