This fall favorite uses fresh pumpkin to give this risotto a simple, clean, and delicious flavor.

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 cup (150 g) yellow onion
• 3 garlic cloves, smashed
• 1½ cup (240 g) fresh pumpkin
• 4 cups (960 ml) vegetable stock
•2 cups (400 g) Arborio rice
• 1 teaspoon kosher salt, optional
• ½ teaspoon ground black pepper
• ¼ cup (35 g) grated Parmesan cheese, optional