RISOTTO III - Pumpkin Risotto

A very delicate dish and even got my 10 year old to eat it!
Total prep and cook time is about an hour (30 prep + 30 cooking)
Servings - 4
YOU WILL NEED:

- 1 kg (approx. 2 lb) yellow pumpkins
- 1 white onion
- 4 tablespoons of butter (3 During prep and another when cooked)
- 3 cups of milk (better whole but semi-fat is ok) NOT SKIMMED FOR GODS SAKE!
- 500 gr (approx. 3/4 lb)Carnaroli Rice
- Grated Parmigiano Cheese (at least 200 gr) or to taste but I like to go heavy on it
- 1 teaspoon sugar(brown)
- salt to taste

PREPARATION:

First you need to peel your pumpkin (I cut it up in chunks first which makes it easier to peel and clean). Let them dry some and then place in a large saucepan with the butter on the sliced (thin) onion to brown. Salt while browning and then add the sugar and cover (you may need to had 1/4 cup of water) until softened. Add the milk and the milk and when it starts to boil add the rice, cover and cook until the rice is soft. If your rice appears uncooked by the time the milk has evaporated then add a bit more water.

Serve with butter (a tablespoon) and with the grated Parmesan Cheese.
Serve Hot
ENJOY !