Pumpkin Risotto

• 12 cup butter
• 1 large onion, chopped
• 1 tablespoon minced fresh garlic (optional)
• 12 lb pancetta, diced (can use chopped bacon, but pancetta is better)
• 1 tablespoon grated lemon zest
• 12 lemon, juice of
• 2 cups arborio rice (use only aborio rice for this!)
• 3 12 cups chicken broth (you might use less for the risotto, make certain that it is simmering on top of stove to add to the)
• 1 (28 ounce) can pumpkin puree
• 6 fresh sage leaves or 12 teaspoon rubbed dried sage
• 14 cup chopped fresh parsley
• 1 cup grated parmesan cheese

1. In a large skillet, heat 1/4 cup butter.
2. Add in onions, and slowly carmelize.
3. When onions are browned, add in pancetta and cook until the fat is released.
4. Add in the garlic (if using) and cook for another 1 minute.
5. Add in the lemon zest; saute for 1 minute.
6. Add in the rice and stir constantly until it absorbs all of the fat, and any liquid.
7. Add in 1 cup of the simmering chicken broth; stir until it is absorbed.
8. Add half of the pumpkin puree and stir until any liquid is absorbed.
9. Add in another cup of stock and the remaining pumpkin and repeat process.
10. Add in the lemon juice, sage and parsley, and continue with the broth until the rice is al dente.
11. Stir in the cheese and remaining butter; mix until well combined.

butter, onion, fresh garlic, pancetta, lemon zest, lemon, arborio rice, chicken broth, pumpkin puree, sage, parsley, parmesan cheese

Taken from www.food.com/recipe/pumpkin-risotto-136417 (may not work)