PUMPKIN RISOTTO ENJOY DAN:

                         PUMPKIN RISOTTO by CHEF DAN:

Serves 16

INGREDIENTS:

1 large pumpkin

2 tablespoon butter

2 tablespoon olive oil

2 onions, chopped

3 garlic cloves, minced

6 cups Arborio rice

12-15 cups vegetable stock

1-cup Parmesan cheese

Sea salt and freshly ground black pepper to taste

1/2-cup sage leaves

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)

1.   Cut the pumpkin in to chunks and drizzle with olive oil and a splash of salt

2.   On a prepared baking sheet place pumpkin and bake for 1 hour.

3.   Set aside and let cool.

4.   Heat butter and oil over medium-high heat when sizzling.

5.   Add onions and garlic.

6.   Add rice and cook, stirring until rice is coated with oil.

7.   Pour 2 cups of broth; cook stirring until most the liquid is absorbed.

8.   Reduce heat and simmer continue stirring add 1 cup of liquid at a time

9.   This takes about 20 minutes.

10.                Stir in baked pumpkin and cheese.

11.                Heat through and serve, with sage leaves.

ENJOY DAN:                                                  BUON-APPETITE!!