Toasted Pecan and Pumpkin Risotto Recipe

• A 1/2 cup chopped pecans, lightly toasted in a pan
• I sugar pumpkin, seeded, peeled, and deiced to A 1/2 in cubes
• A 1/2 cup onion, chopped finely
• 1 cup Arborio rice
• A 1/2 teaspoon ground mace
• A 1/4 teaspoon ground cinnamon
• A 1/4 teaspoon ground nutmeg
• A 1/4 cup white wine
• 3 cups vegetable stock, (more or less)
• 3 tablespoons olive oil
• Salt and pepper to season

1. Heat 2 tablespoons of the olive oil in a pan over medium heat.
2. Add the pumpkin and sautA until the pieces have nice color and are fork tender.
3. Toss the pumpkin with the pecans and reserve.
4. Next heat the remaining olive oil over medium heat and sautA the onion until translucent.
5. Add the rice, cinnamon, nutmeg, and mace and toast lightly.
6. Deglaze the pan with the wine; continue cooking until wine has cooked off.
7. Add the broth half a cup at a time, allowing it to cook off after each addition, until the risotto is cooked aldante and is creamy.
8. Remove from the heat and add the reserved pumpkin mixture, season with salt and pepper and enjoy!

pecans, i sugar, onion, arborio rice, ground mace, ground cinnamon, ground nutmeg, white wine, vegetable stock, olive oil, salt

Taken from cookeatshare.com/recipes/toasted-pecan-and-pumpkin-risotto-9639 (may not work)