Risotto Alla Zucca (Pumpkin Risotto)

• 1 whole Diced Onion
• 3/4 pounds, 2-1/8 ounces, weight Arborio Rice
• 1/2 pounds, 2-5/8 ounces, weight Pumpkin Puree
• 3-5/8 ounces, weight Unsalted Butter
• 3-5/8 ounces, weight Parmigiano-Reggiano, Grated
• 1/2 cups Dry White Wine
• 1 sprig Fresh Rosemary
• 2 cups Broth (veggie Or Chicken)

1. In a large sauce pan, heat the olive oil and half of the butter over medium heat. When butter is melted and oil is hot, add the onions and saute until translucent, stirring often with a wooden spoon.
2. When onions are ready, add the rice and stir through until it's well saturated with the butter/oil mixture and is starting to slightly change colors (a few minutes). At this point, add in a cup of broth and stir through. Reduce heat to low. As liquid levels reduce, add in more broth (a little at a time) and cook until it reduces. The cooking process should take approximately 30 to 35 minutes total.
3. At about 15 minutes into the cooking process, stir in the pumpkin puree and cook for a few minutes. Add the sprig of rosemary. When liquid level is low, add the wine. When the risotto is creamy and no longer al dente, turn off the heat, remove rosemary sprig and add in the remainder of the butter and the Parmigiano-Reggiano. Serve immediately.
4. (For those without a metric scale, there's a handy little converter link on my site.)

onion, ube, dry white wine, rosemary, veggie

Taken from tastykitchen.com/recipes/sidedishes/risotto-alla-zucca-pumpkin-risotto/ (may not work)