PUMPKIN RISOTTO
Source: The Vegetable Market Cookbook: Classic Recipes from Around the World by Robert Budwig
Servings: 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.