Après-Thanksgiving Risotto

• 1 medium sized onion
• 1/2 cup pumpkin puree (not pie filling)
• 2 tablespoons olive oil
• 2 tablespoons butter (or 4 tablespoons olive oil if you prefer)
• 1 cup arborio rice (or other risotto rice)
• 3 to 5 cups fresh turkey stock, or other
• salt and pepper to taste

1. saute the onion in the oil and butter until soft and beginning to brown
2. add rice and lower heat to medium, stir steadily until rice begins to turn translucent
3. add a cup of stock and adjust heat to low simmer
4. stir regularly and add more liquid as needed, after about 25 minutes, check consistency of rice, should be soft, but with some body
5. turn off heat under risotto, slice steak (which should have been resting just about 5 minutes) and plate with risotto
6. add pumpkin puree, mix thoroughly until smooth, make sure remaining liquid is cooked off, so it is creamy, not soupy

onion, pumpkin puruee, olive oil, butter, arborio rice, fresh turkey stock, salt

Taken from food52.com/recipes/32384-apres-thanksgiving-risotto (may not work)