Pumpkin and Wild Mushroom Risotto

Ingredients for this meal include pumpkin, onion, and dried porcini mushrooms.

Pumpkin and Wild Mushroom Risotto

2 Tbs olive oil
1 to 2 onions, diced
2 to 3 cups pie pumpkin, cut into 1/2 inch cubes
2 cups Arborio rice
3 Tbs white wine
6 cups vegetable broth
1 tsp dried rosemary (or one sprig fresh)
1/2 cup dried porcini mushrooms, broken into pieces
2 Tbs butter
1/2 cup Parmesan cheese, plus more for serving
Salt an pepper to taste

Heat oil in large saucepan over medium-high heat.  Saute onion until soft. Add pumpkin and cook until softened (about 10 minutes), stirring often.  Add rice, stirring to coat with oil. Add wine and stir to combine.  Add 3 cups of chicken broth, rosemary, and mushrooms and bring to a boil.  Reduce to a simmer and cook, stirring frequently, approximately 18 minutes.  As the broth is absorbed, add more, 1/2 cup at a time (you may not need to use all six cups).  Cook until most of the broth is absorbed and the rice is tender, but still al dente.  Add the butter and Parmesan cheese and stir until melted. Season with salt and pepper. Serve topped with a sprinkle of Parmesan.

A simple, healthy seasonal dinner that even finicky eaters will enjoy.  For a super-easy side, serve with a wedge salad.  But, skip the Iceberg and use a more nutritious lettuce like this hydroponically grown butter lettuce.