Pumpkin Risotto

2 Cups roasted pumpkin (some smashed, some cubed)
5c. to 6 c. Low-sodium chicken or vegetable broth
3 tbsn Unsalted butter
1/2 Medium onion
1 1/2 c. Arborio rice
3/4 c. Parmesan cheese, shaved
Sea Salt to taste
Ground Pepper to taste

1.  Prepare pumpkin.  Cut in half length-wise and remove all seeds.  Peel the outer shell with a peeler.  Cut into 1.5″-2″ chunks.  Place in glass dish with about 4 tbsn of water at the bottom.  Loosely cover with plastic wrap and microwave for 6minutes.  Pumpkin should be soft, but not cooked through.  Set aside.
2.  Finely chop medium onion and set aside.
3.  Melt 2 tbsn butter in a large sauce pan over just below medium heat.  Add chopped onion and cook until translucent.  Add rice and stir to coat for about a minute.  Add 1/2 c. chicken broth, stirring continuously until absorbed.  Continue adding chicken broth in 1/2 c. increments, waiting until each 1/2 c. is absorbed.  This should take about 25 minutes.  Taste to check that rice is firm, but not crunchy.
4.  When cooked, add 1 tbsn butter, parmesan cheese and pumpkin.  Mix thouroughly.  Some pumpkin will stay cubed while others mash, giving it a nice golden color.
Serve immediately.

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