Pumpkin Risotto

• 4 tablespoons unsalted butter (no substitutes)
• 2 cups diced pumpkin (sugar pumpkins are best)
• 3/4 cup celery, cut into small dice
• 1/2 cup onion, cut into small dice
• 1/2 cup carrot, cut into small dice
• 1 1/4 cups Arborio rice
• 2 1/4 cups Chicken Stock or low-salt canned chicken broth, plus 1/2 cup extra, if needed, heated to a simmer
• 2 1/4 cups fresh carrot juice, plus 1/2 cup extra, if needed, warmed
• 4 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• Seared and Roasted Chicken or Duck Breasts
• Pan-Roasted Squab
• Pan-roasted veal chops

1. For the risotto:
2. In a medium saucepan, melt the butter over medium heat.
3. Add the pumpkin, celery, onion, and carrot and saute until softened but not colored, about 4 minutes.
4. Add the rice and saute 1 minute.
5. Add the stock to the rice 1/4 cup at a time, not adding more until the previous addition has been absorbed.
6. Add the carrot juice the same way.
7. When all the liquid has been absorbed, the risotto should be al dente; add more liquid if necessary and cook until the grains are tender, with slightly hard centers, and the sauce is creamy.
8. To serve:
9. Stir in the Parmesan cheese and parsley and season with salt, pepper, and nutmeg.
10. Serve immediately.
11. Variation:
12. For the pumpkin, substitute an equal amount of butternut squash (it will have a slightly stronger flavor).

unsalted butter, pumpkin, celery, onion, carrot, arborio rice, chicken, carrot juice, parmesan cheese, parsley, kosher salt, nutmeg, chicken, pan, pan

Taken from www.cookstr.com/recipes/pumpkin-risotto (may not work)