Pumpkin and Goat's Cheese Risotto

Instructions

1. 1

   Peel and dice the pumpkin into small cubes.

2. 2

   Finely chop the onion and garlic.

3. 3

   Heat the olive oil in a large pan over medium heat.

4. 4

   Add the onion and garlic to the pan and sauté until the onion is translucent.

5. 5

   Add the diced pumpkin to the pan and cook for about 5 minutes, stirring occasionally.

6. 6

   Stir in the arborio rice and cook for 2 minutes until the rice is well coated with oil.

7. 7

   Gradually add the vegetable stock, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more.

8. 8

   Continue this process until the rice is creamy and cooked through, about 18-20 minutes.

9. 9

   Stir in the goat's cheese and parmesan cheese until melted and well combined.

10. 10

    Season with salt and pepper to taste.

11. 11

    Serve the risotto hot, garnished with additional parmesan cheese if desired.