|15 min||30 min||6|
|2 tbsp||Extra virgin olive oil|
|1 1/2 cup||Pumpkin purée, canned|
|1 medium||White onion|
|3/4 cup||White wine|
|1 3/4 tsp||Nutmeg, ground|
|1 tsp||Black pepper|
|1 tsp||Sea salt, fine|
|6 cup||Vegetable stock/broth, low sodium|
|1 1/2 cup||Arborio rice|
|1/2 cup||Parmesan cheese, grated (or nutritional yeast)|
1. In a medium saucepan, bring the vegetable stock for risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
2. In a medium saucepan, heat 2 tbsp olive oil and the onion. Add the rice and and cook over medium heat, stirring with a wooden spoon, until the onions are translucent, about 3 minutes. Add the wine and stir for another minute. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
3. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes. Stir in the pumpkin puree. Continue adding the remaining 2 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose.
4. Spoon the risotto into six warmed soup plates and sprinkle in Parmesan and pecans and serve immediately.