Roasted Pumpkin Risotto
  1. Cut pumpkin into 3×3 inch blocks and rub with olive oil (2 Tablespoons). Place on a sheet pan and roast at 375’F until tender, about 45 minutes. Allow to cool, scrape flesh from skin. You’ll need 2 cups for the Risotto (save the rest for pumpkin pie).
  2. Add pumpkin puree to the vegetable broth, heat in stock pot to a simmer.
  3. Place oil (2 Tablespoons) in large heavy saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add rice and brown about 3 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
  4. Continue to cook for 15 minutes, adding more broth by 1/2 cupful’s and allowing liquid to be absorbed before adding more, stirring often. Continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 4 minutes longer.
  5. Stir in Smokey Blue Cheese and cream. Fold in chopped basil. Season to taste with salt and pepper.
  6. Transfer risotto to shallow pan and allow to cool.
Recipe Notes

What to do with left over Risotto?
Make Risotto Cakes!
After risotto has cooled for 20 minutes, scoop out 2” balls and roll in bread crumbs, flatten them out to ¾” thickness and place on sheet pan. After all risotto is portioned out- heat griddle (or non-stick sauté pan) to 350”F, add a couple tablespoons oil and place cakes on griddle, cook 3 minutes per side and serve.