Honey-Roasted Pumpkin Risotto

Honey-Roasted Pumpkin Risotto

1 1/2 cups peeled, seeded and diced pumpkin
1/4 cup honey
1 teaspoon salt
4 cups reduced-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced
3/4 cup Arborio rice
1/2 teaspoon nutmeg
1/4 teaspoon turmeric
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon butter
Salt and pepper, to taste
1/4 cup toasted pumpkin seeds

Heat oven to 350 degrees.

Toss diced pumpkin in honey and salt. Roast in oven for 25 to 30 minutes until golden-brown and soft.

Bring broth to high simmer in a small stockpot and hold to side.

Heat a 2 1/2 -quart heavy saucepan over medium heat, add oil and cook onion until soft, stirring occasionally (about 3 minutes). Add rice and stir for 1 minute.

Add 1 cup hot stock and cook, stirring occasionally until stock is absorbed. Continue adding stock 1/2 cup at a time, stirring constantly, allowing stock to be absorbed each time. With the last 1/2 cup of stock also add nutmeg and turmeric. Cook until rice is creamy looking but still has some stiffness (this is the al dente stage; Arborio should not be cooked completely soft).

Remove from heat, stir in diced pumpkin, cheese, butter, and salt and pepper to taste. Garnish top with toasted pumpkin seeds.

Serves 6 as a side dish.