Risotto With Pumpkin

• Generous pinch of saffron
• 5 cups boiling chicken stock
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups pumpkin, in 1/2-inch dice
• 1 1/2 cups arborio rice
• 1 tablespoon butter
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese

1. Place the saffron in a small dish, add a little of the chicken stock and allow to steep for a few minutes.
2. Heat the oil in a heavy saucepan.
3. Add the garlic, saute briefly then stir in the pumpkin.
4. When the pumpkin is coated with oil, stir in the rice.
5. Add the saffron.
6. Stir.
7. Stirring constantly, begin adding the remaining stock, about one-half cup at a time, adding additional stock as each portion is absorbed by the rice.
8. After about 20 minutes, when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft.
9. Don't worry if some of the pumpkin has disintegrated.
10. Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan cheese.
11. Serve at once with remaining Parmesan cheese on the side.

generous, boiling chicken, olive oil, garlic, pumpkin, arborio rice, butter, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/3833 (may not work)