1 stick unsalted butter
3 tbs pumpkin seeds
1/4-1/2 tsp ground red pepper
about 1 qt hot vegetable broth OR light chicken broth
1 lg onion, finely chopped
1 lb fresh butternut squash OR pumpkin, peeled and finely chopped (2 1/2 cups)
1 1/2 cups risotto rice (I use arborio)
3 tbs chopped fresh mint
1 1/2 cups frozen peas, cooked and drained
3/4 cup freshly grated parmesan cheese
sea salt and freshly ground black pepper

put half the butter in a sauepan, melt until foaming, then add the pumpkin seeds. stir over medium heat until the seeds begin to brown, then stir in the ground red pepper, salt and pepper. remove from the heat and keep the mixture warm.

put the broth in a saucepan and keep at a gentle simmer. melt the remaining butter in a large, heavy saucepan and add the onion. cook gently for 10 minutes until soft, golden, and translucent but not browned. add the squash or pumpkin, and cook, stirring constantly over the heat for 15 minutes until it begins to soften and disintegrate. mash the pumpkin in the pan with a potato masher or fork. stir in the rice to coat with the butter and mashed pumpkin. cook for a couple of minutes to toast the grains.

begin adding the broth, a large ladle at a time, stirring gently until each ladle has almost been absorbed by the rice. the risotto shouild be kept at a bare simmer throughout cooking, so don’t let the rice dry out – add more broth as necessary. continue until the rice is tender and creamy, but the grains still firm. (this should take 15-20 minutes depending on the type of rice used – check the package directions.)

taste, season well with salt and pepper, and stir in the mint, peas and all the parmesan. cover and let rest for a couple of minutes so the risotto can relax, then serve immediately, sprinkle with the pumpkin seeds. you may like to add a little more hot broth to the risotto just before you serve to loosen it, but don’t let it wait around too long or the rice will turn mushy.

6 servings