1-Getting Started with Prep: First, take 10 15 minutes to prep everything. Peel and dice 12 ounces of pumpkin or squash, along with 1 small onion and 1 clove garlic. Warm 3 cups of light stock in a separate pot to keep it ready for adding later. This mise en place makes cooking smoother and helps avoid any rush.

2-Getting Started with Prep: Next, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium pan over medium heat. Add the onion and cook for about 5 minutes until it’s soft but not browned. This step builds a savory base that ties the whole dish together.

3-Cooking the Risotto: Once the onion is ready, add the garlic and diced pumpkin, cooking for another 5 minutes until softened. Cover the pan to let it sweat, then mash it into a rough puree for that smooth texture we love.

4-Cooking the Risotto: Stir in 1½ cups of arborio or carnaroli rice and cook for 1 to 2 minutes. Add enough stock to cover the rice, then gradually pour in more stock in half to one cup increments as it absorbs, stirring occasionally to keep things from sticking. This gradual method is what gives pumpkin risotto its signature creaminess.

5-Cooking the Risotto: When the rice is nearly done, stir in ¾ cup grated parmesan cheese, a pinch of nutmeg, and a pinch of pepper. Taste and adjust as needed for the perfect balance.

6-Finishing Touches: Serve right away with a drizzle of 1 teaspoon aged balsamic vinegar and some extra parmesan shavings on top. The whole process takes about 50 minutes, with 10 minutes prep and 40 minutes cooking, making it ideal for a weeknight treat.