- 1 small pumpkin, cut in half (kabocha, acorn or butternut squash can be substituted)
- 5 tablespoons olive oil
- Salt and freshly ground black
- pepper to taste
- ¼ cup walnuts
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup white wine
- 3 cups chicken stock
- 2 tablespoons crumbled
- 2 tablespoons grated
- 1 teaspoon fresh sage, chopped
- 2 tablespoons unsalted butter
Roast the pumpkin: Preheat your oven to 400°F. Place pumpkin halves on an aluminum foil-covered baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper. Place in the oven and roast until soft, about 25 minutes. Remove and let cool; remove skin. Mash with a fork and reserve.
Toast the walnuts: Reduce the oven to 350°F. Place the walnuts on a sheet tray and put in oven. Cook until just aromatic, and lightly brown, about 5 minutes.
Make the risotto: Heat the rest of the oil in a heavy-bottomed saucepan over high heat. Add onion and garlic, and sweat until translucent, about 5 minutes. Add rice, stir, and cook for about 3 minutes. Pour the wine into the saucepan, stir, and cook until all the wine is absorbed. Add one cup of the chicken stock, stirring constantly, until liquid is absorbed. Repeat, cup by cup, with remaining chicken stock. Before serving, stir in the pumpkin, cheeses, sage and butter, until combined. Sprinkle risotto with toasted walnuts and serve immediately.