"This healthier risotto is full of the hearty, earthy flavors of fall, and makes an elegant first course at any dinner. Wine Recommendation: 1992 Kenwood Sauvignon Blanc..."
INGREDIENTS
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For the Pumpkin:
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2 tablespoons olive oil
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1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups)
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2 medium white onions, finely diced
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3/4 cup dry riesling
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1 1/2 teaspoons freshly grated nutmeg
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About 1 teaspoon freshly ground white pepper
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1 teaspoon salt
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For the Rice:
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7 cups Vegetable Stock for Risotto or canned low-sodium chicken broth
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5 tablespoons unsalted butter
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1-1/2 cups arborio rice (about 11 ounces)
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3 tablespoons finely chopped fresh flat-leaf parsley (optional)
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1/2 cup freshly grated Parmesan cheese, plus more for serving