Instructions

1. Preheat oven to 400 degrees
2. Add cubed Pumpkin, and 1 small Onion chopped to a baking sheet sprayed with non-stick cooking spray
3. Drizzle 2 Tbs EVOO over Pumpkin
4. Sprinkle 2 tsp Salt and 1 tsp Pepper over Pumpkin and toss to coat evenly
5. Place Bay Leaves, Thyme, and Oregano on top of Pumpkin
6. Bake 15 minutes and remove 1/2 cup of Pumpkin and set aside
7. Place the baking pan back into the oven and bake 10 more minutes until Pumpkin pierces easily with a fork
8. Remove Garlic, Bay Leaves, Thyme, and Oregano (discard)
9. Blend remainder of Pumpkin and Onion into a food processor for 30 seconds until smooth and set aside
10. Start the Risotto process
11. Preheat EVOO in a medium saucepan over medium heat
12. When oil gets hot, add Onion and saute until golden color (approximately 3-4 minutes)
13. Add Rice and stir for 1-2 minutes until toasted
14. Add White Wine and cook until Wine is reduced or evaporated
15. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
16. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
17. Add in cubed and pureed Pumpkin
18. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
19. Taste and add more Salt/Pepper if needed
20. Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter, Pecorino, and Mozzarella
21. Turn off heat and stir quickly until creamy in texture
22. Serve immediately
23. Garnish with fresh Thyme