Pumpkin Risotto
Olive Oil 2 T
Pancetta 2 oz chopped
Pumpkin, 3/4” diced 8 oz
Onions, diced 2 medium
Riesling wine or Pumpkin Beer 6 oz.
Fresh Nutmeg 1 ½ t
Fresh ground white peppercorns 1 ½ t
Salt 1 t
Vegetable Stock 7 cups
Butter 5 T
Arborio Rice 1 ½ cups (11 oz)
Italian Parsley, chopped 3 T
Sage, Chopped 1 t
Rosemary, chopped 1 t
Mascarpone Cheese 1 cup
Parmesan Cheese, grated ½ cup
Toasted Pumpkin Seeds ¼ cup
Toasted Pumpkin Oil 6t