Bejeweled Pumpkin Risotto recipes

Ingredients

• 1 tablespoon unsalted butter
• 1 medium onion, peeled and thinly sliced
• 2 carrots, peeled and thinly sliced
• 1 celery stalk with leaves, washed and sliced
• 1 leek, washed and thinly sliced, white and light green parts only
• 2 cups canned pumpkin purée
• 8 cups (2 quarts) chicken stock
• 1 bay leaf
• ½ teaspoon whole black peppercorns
• 4 allspice berries
• ¼ teaspoon freshly grated nutmeg
• ¼ cinnamon stick (about 1 inch long)
• 2 tablespoons pure maple syrup
• kosher salt
• freshly ground black pepper
• ¼ cup olive oil
• 1¾ cups arborio rice
• 1½ cups winter squash (butternut, sugar pumpkin, or acorn), peeled, seeded, and diced (For me, one medium butternut squash weighed in a little over 1 pound and worked perfectly.)
• ½ cup dry white wine
• 6-7 cups pumpkin broth
• 1 tablespoon minced fresh sage
• 2 cups arugula, washed and chopped
• 1 teaspoon kosher salt
• ¼ teaspoon freshly grated black pepper
• ¼ cup (¾ ounces) freshly grated Parmigiano-Reggiano
• 3 tablespoons unsalted butter
• pomegranate

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