Makes 2 Servings

Ingredients

• 2 Tbsp butter
• 1 small yellow onion, minced
• 1 clove garlic, minced
• 1 cup arborio rice
• 1 cup diced pumpkin
• ¼ cup dry white wine
• 2 cups chicken or vegetable stock, warmed
• 2 more Tbsp butter
• ⅓ cup grated aged Glasgow Glen Gouda
• Salt and pepper to taste

Directions

• In a medium saucepan, heat the first 2 Tbsp butter over medium-low heat. Add the onions and garlic and saute for 3 minutes, until the onions are soft.
• Add the rice and stir it well to coat the rice in butter. Cook another minute.
• Add the white wine, then let in absorb into the rice, stirring constantly. Stir in the pumpkin.
• Add the warm stock ¼ cup at a time, stirring constantly. Wait until all the liquid has been absorbed before adding more stock.
• Keep adding more stock until the rice is softened and no longer hard in the middle – about 15 minutes. Stir in the remaining butter, then add the cheese (save a little for the top). Season to taste with salt and pepper.
• Transfer the risotto to your serving bowls, then top with a little more cheese and serve right away!