Pumpkin Risotto

This risotto is simple to prepare and makes a satisfying and healthy vegetarian meal.

2 Tablespoons olive oil
2 cups fresh pumpkin, cut in cubes
2 cloves garlic
1/4 cup white wine
1 cup arborio rice
4 cups vegetable broth
1/2 teaspoon allspice
1/2 teaspoon dried thyme
1/3 cup finely grated parmesan cheese
1/4 cup roasted pepitas
Salt and pepper to taste

Preheat oven to 400 degrees F. Toss the cubed pumpkin with one tablespoon of olive oil and put on a sheet pan in a single layer. Bake for 30-40 minutes, until tender. Remove from oven and set aside.

Add the vegetable broth to a pot and heat on the stove until simmering, then lower the heat. Meanwhile, heat one tablespoon of olive oil in a large pot over medium high heat. Add the chopped garlic and Sautee until lightly browned. Add the wine and cook for 3 minutes. Add the rice and cook for a few more minutes until the wine is mostly absorbed. Add one cup of broth and cook until absorbed by the rice, stirring frequently. Keep adding the stock 1/2 cup at a time, until all the stock is used up and the rice is fully cooked. Stir in the roasted squash and remove from the heat. Stir in the parmesan.

Serve the risotto garnished with chopped parsley and roasted pepitas.