Winter Risotto

• 1 yam in 1/2 in. dice
• 2 garlic cloves minced
• 1 large shallot chopped
• 2 tbsp olive oil
• 1 cup risotto rice
• 2 cups lamb (or other homemade meat or vegetable stock) plus water, as needed, heated to a simmer
• 1 tbsp chopped fresh thyme (or 1 tsp dried)
• 1 tbsp chopped fresh sage (or 1 tsp dried)
• 1 15oz can of pureed pumpkin
• 1 cup grated parmigian reggiano
• 1 cup whole grape tomatoes

1. Cook yam in 1/2 cup water over moderate heat in a sauce pan until tender (approx. 15 min.)
2. Saute garlic and shallot in olive oil until soft
3. Add rice and stir until coated with oil
4. Gradually add in 1/2 cup increments the hot stock and pumpkin puree, stirring, until the rice is al dente.
5. Add herbs, reserved yam, cheese, and salt and pepper to taste.
6. Add grape tomatoes and allow to "steam" in the risotto for 5 minutes before serving.

garlic, shallot, olive oil, risotto rice, lamb, thyme, fresh sage, pumpkin, parmigian reggiano, whole grape tomatoes

Taken from www.epicurious.com/recipes/member/views/winter-risotto-50010412 (may not work)