1 small (3-pound) sugar pumpkin 6 tablespoon(s) extra-virgin olive oil 1 tablespoon(s) finely chopped rosemary 1 teaspoon(s) finely chopped rosemary 3 teaspoon(s) sea salt .25 teaspoon(s) ground black pepper 7 cup(s) low-sodium chicken broth 1 cup(s) finely chopped yellow onion 1 tablespoon(s) finely chopped garlic 3 cup(s) Arborio rice 1 cup(s) dry white wine 2 tablespoon(s) butter 2 tablespoon(s) pumpkin butter .5 cup(s) finely shredded fontina cheese .5 cup(s) freshly grated Parmesan
DIRECTIONS Heat the oven to 400 degrees F. Cut pumpkin in half lengthwise. Trim 1/2 inch off the rounded end of each half to stand upright on cutting board. Peel the sides, cutting downward, using a sharp knife. Remove the seeds and cut into 1/2-inch pieces. Toss the pumpkin together with 2 tablespoons olive oil, 1 tablespoon rosemary, 1 teaspoon salt, and black pepper. Spread pumpkin on baking sheet. Roast, stirring twice, until very soft, 40 to 50 minutes. Let cool slightly, then transfer to a food processor and process until smooth. Bring the chicken broth to a bare simmer in a saucepan over medium-low heat to keep hot but not reduce. Heat remaining 4 tablespoons olive oil, 2 teaspoons salt, onion, and garlic in a wide, deep saucepan over medium-low heat. Cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in the rice and cook while stirring constantly, until the rice is hot — about 3 minutes. Add the wine and bring to a simmer, stirring often until almost all the wine is absorbed. Add the hot chicken broth one cup at a time, and adding more broth only when the previous addition has been absorbed. Check and adjust the heat as needed to maintain a steady simmer. Add the roasted pumpkin and continue to cook until the rice is creamy and al dente, about 10 more minutes. Remove the pan from the heat. Stir in butter, pumpkin butter, cheeses, and remaining 1 teaspoon rosemary. Pumpkin Risotto is best when served immediately.