Next up, one of my personal faves as I have a forever weekspot for anything risotto. So when you add a dash of pumpkin to it, well, entirely new level of yum. Sent to us by Cynthia – reader, talented home cook and fabulous blogger – I am itching to get in the kitchen and whip this one up for my family.

From Cynthia … Risotto is a canvas so versatile and ready to absorbs the flavors of whatever season bounty that’s available. Creamy risotto, pumpkin anything, and crisp mornings are some of my favorite things. So it only made sense to combine the decadence of risotto with the sweet creaminess of pumpkin puree. I used fresh pumpkin puree that I buy at my local farmers market but feel free to use whatever is available to you. Risotto can be intimidating to many but it simply requires patience and one rule, NEVER add all the liquid at once.

PUMPKIN RISOTTO

1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) pumpkin cut into 1/4-inch cubes
1 1/2 cups chopped white onion
1 small shallot chopped
1 garlic clove finely chopped and smashed
1 cup arborio rice
3 cups low-salt organic chicken broth or vegetable broth
1/2 of good parmesan cheese, grated
2 sage leave
1 rosemary spring
1 french terragon spring
Sea-salt to taste
Pepper to taste
Baby arugula (to top)

Place broth, sage, pumpkin puree, and rosemary in a pot to simmer and keep at a low simmer. Melt the butter in a large heavy saucepan over medium heat. When it is melted add the pumpkin cubes and cook for about 5 minutes, add the onion, shallot, and garlic and cook until translucent, another 4 minutes. Add the rice and stir for about two minutes so it can absorb the butter and toast a bit. Add one ladle of stock and stir constantly until absorbed.In the last few minutes add the parmesan and stir in. Repeat this process until risotto is slightly al dente, definitely not soupy or mushy. Serve immediately and top with arugula and the remaining cheese.

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