Method

Melt butter with oil in a large saucepan or Dutch oven. Stir in chopped onions and cook slowly. When onions become translucent, add balsamic vinegar. Cook for 3 minutes.  By now onion should be very soft.

Add pumpkin and continue to cook another 5-7 minutes, stirring occasionally, until pumpkin begins to soften.

Add rice and cook and sauté briefly (1 to 2 minutes), stirring to coat each grain. Pour in 1 cup hot stock and stir until liquid is absorbed. Season with cumin and salt and pepper to taste. Add wine and the remaining stock a cup at a time, stirring until liquid is absorbed. Continue until rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over).  When cooked, stir in the additional butter enrichment.  Serve immediately sprinkled with cheese.

Contributor: Carter Davis

Serves: 6

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