Pumpkin Risotto
    1⁄2 Pumpkin, chopped and sliced
    1⁄2 cup Mushrooms
    1.5 cup Risotto Rice or Arborio Rice
    1 quart Chicken or Vegetable Broth
    3 oz Butter Olive oil
    1 medium yellow Onion, minced
    1⁄2 glass white Chardonnay
    1⁄4 cup grated Parmesan cheese
    1 branch rosemary
    Sage leaves to garnish
    Basil leaves
    1. Lay out chopped 1⁄2 pumpkin on a baking sheet. Sprinkle olive oil.
    2. Roast in the oven until it’s soft and lightly brown.
    3. In the pot: Stir 1⁄2 tablespoon olive oil and 1 minced onion on low heat.
    4. Add in the 1⁄2 roasted pumpkin. Sprinkle olive oil.
    5. Add the 1.5 cup rice and toast it lightly.
    6. Stir in the 1⁄2 cup broth until it’s a 1⁄2 inch above the rice. Stir hard, so that the rice does not stick to the pot.
    7. Slowly add another 1⁄2 cup of broth as the rice absorbs it.
    8. Stir in a 1⁄2 glass Chardonnay for extra flavor.
    9. Turn off the heat.
    10. As it cools, add in the 1⁄2 cup Parmesean cheese and 3 oz butter. Stir until creamy.
    11. Garnish with sage leaves and enjoy!