PUMPKIN RISOTTOSource: The Vegetable Market Cookbook: Classic Recipes from Around the World by Robert BudwigServings: 4 1 tbsp butter 1 tbsp olive oil 1 large onion, finely chopped 1 carrot, peeled and chopped 1 stalk celery, chopped 4 slices bacon, chopped 1 lb fresh pumpkin, peeled and cut into very small cubes 1 1/2 cups uncooked Arborio rice, (10-oz.) 2 to 2.1/2 cups chicken or vegetable stock 1/2 cup dry white wine 1 cup parmesan cheese; freshly grated Heat butter and oil in a medium heavy saucepan over low heat. Add onion, carrot, celery, and bacon and fry 10 minutes, until lightly browned. Remove from heat and puree in a blender or food processor. Return mixture to rinsed-out pan. Add pumpkin and cook gently 5 minutes, then add rice. In a separate saucepan, heat stock to simmering and add wine. Add wine-stock mixture to main saucepan in 2/3 cup quantities, waiting until liquid has been absorbed before adding more. When you have about 2/3 cup left, rice should be al dente, but, if you prefer a creamier textured risotto, add remaining wine and stock. Just before serving, add cheese, stirring vigorously 1-2 minutes.
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